Ingredients
15 assorted "fingerling" peppers
1/2 lb. deli turkey, smoked if
desired, cut medium thick
1 8 oz. piece brie cheese,
chilled for easier slicing
1 jar capers (90 or more
pieces)
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Mildly fruity Basque chili — French finishing pepper
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Mildly fruity Basque chili — French finishing pepper
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 400 degrees. Halve peppers lengthwise, carefully removing as little as possible of the stem ends, seeds and veins. Rinse and dry. 2. Cut turkey in rectangles about 1-inch by 2-inches. Cut brie in 2-inch lengths, about l/4 inch thick, to make 30. 3. Place one slice turkey and one chunk brie in each pepper. Top with 3 or more capers and place in two large, lightly oiled pie pans, so peppers support each other. 4. Bake until cheese melts, about 10 minutes. Serve hot.