Italian Style Poppers with Garlic Ranch Aioli

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8 Anaheim peppers
2 Tbsp. Extra virgin olive oil
1 Small Spanish onion, diced
1 Clove garlic, finely chopped
1 C. Miceli's mozzarella cheese, shredded
1 12oz Container Miceli's mascarpone
1/2 C. Miceli's parmesan cheese
8 Slices prosciutto, chopped
1/4 C. Panko breadcrumbs
1/4 C. Basil, chopped
1/4 C. Flat leaf parsley, chopped
Salt and freshly ground black pepper
1 ½ C. Mayonnaise
½ C. Ranch
4 Cloves garlic
Zest of one whole lemon and salt & pepper to taste

Preheat oven to 400 degrees. Slice Anaheim peppers in half down the middle, making two per pepper. Scoop out the seeds if you don't want it very spicy. The more seeds, the spicier. Place a small skillet over medium-high heat with 2 Tbsp. extra virgin olive oil. Sauté onion and garlic until soft, 3-5 minutes. Transfer to a medium size mixing bowl and let cool. Add the mozzarella, parmesan, mascarpone, prosciutto, breadcrumbs, basil, and parsley to the bowl, then season with salt and pepper and stir to combine. Divide the mixture among the Peppers. Transfer the peppers to a baking sheet and bake until the tops are golden brown, about 20-25 minutes.

While that's baking, in a food processor, add the aioli ingredients. Blend until all ingredients combine. Then place in fridge until chilled and your peppers are done roasting.