Summer provides an abundance of cucumbers and peppers. Peppers are particularly plentiful at our Houston area farmers markets. Sweet or hot peppers can be roasted in batches and used in a variety ways. This weekend’s farmers markets provide all the ingredients needed to make cucumbers stuffed with roasted hatch pepper chevre. Stop by the market at Eastside and pick up everything in one stop. Follow the 5 easy steps in the list to make them for this Labor Day weekend.
Step 1: Set Up
Gather ingredients and tools needed. This recipe calls for one cucumber, four large peppers of your choice – sweet or hot, a half pound tub of Swede Farm Dairy’s roasted hatch pepper chevre, cake decorating tube or zipper top bag and peeler with a core mechanism.
Roast and peel peppers
Wash peppers and place them on a baking sheet lined with parchment or foil. Place them on the top rack in your oven and set the broiler to medium or low broil. As the skins brown, rotate the peppers to evenly roast all sides. This should take about 5 to 8 minutes per turn, turning about 3 times. Remove them from the oven and let them sit. To make peeling easier, place them in a closed paper bag to help loosen the skins. Wearing gloves, peel the skin and discard. Using a paring knife, cut around the stem and pull the stem out carefully with the seed pod attached, if possible, and discard. Make a slit down the pepper and remove any tough veins and remaining seeds.
Core and peel cucumbers
Using a peeler, peel the cucumbers to suit your taste. If the peel is particularly tough, completely peel the cucumber. Cut the cucumber in half and core out the seeds with the peeler. Scrape the core in a circular motion to remove all of the seeds.
Fill a piping tube (without a tip) or a zip top plastic bag (with a hole cut into the corner) with the roasted hatch pepper chevre. Standing the cucumber half on a cutting board, fill the core of the cucumber with the chevre. If the chevre is very soft, wrap the entire cucumber in plastic wrap and chill until the cheese hardens.
Slice the filled cucumber in half inch to 3/4 inch slices, cleaning the knife between slices. Cut the roasted peppers into 1/4 inch strips, about 2 inches long. Place the pepper strips in little circles on top of the cucumbers, forming petals of a flower. Roll a dab of chevre in a ball to make the center of each ‘pepper flower.’