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Roast and peel peppers. Carefully slit peppers open and remove the seeds. Combine garlic, green onions, sun-dried tomatoes, cilantro, basil, Chevre, Monterey Jack and thyme in a bowl. Stuff peppers with this mixture. Avoid overstuffing. Overlap the pepper seams. Beat together egg and cream. Dip peppers into this mixture and dredge in cornmeal. Heat peanut oil in a skillet and gently saute the peppers until golden brown. Serves 6. Mondavi (C)1997, Woodbridge Wines of Woodbridge, California, a town nestled between the Sacramento River Delta and the Sierra Nevada Foothills surrounded by miles and miles of grape vines. Notes: Delicious with Woodbridge White Zinfandel Hanneman/Buster/Mcrecipe 1998-Apr-06 Recipe by: Woodbridge Recipes www.woodbridgewines.com/ Posted to MC-Recipe Digest by KitPATh
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