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Start by following Shereen Pavlides.
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“chicken stock, preferably homemade + more to thin, as necessary”
― Cooking with Shereen from Scratch: Because You Can!
― Cooking with Shereen from Scratch: Because You Can!
“peppers 8 fresh Italian long hot peppers (fatter ones are better for stuffing) 3 tbsp (45 ml) olive oil ½ tsp kosher salt Fresh finely ground black pepper 6 oz (170 g) wedge sharp provolone cheese Preheat the oven to 400°F (200°C). Cut a long slit, lengthwise, down the peppers. Run your index finger inside the slit to open it up slightly, forming a pocket. Arrange the peppers on a rimmed baking sheet, evenly spacing them apart. Drizzle the oil over”
― Cooking with Shereen from Scratch: Because You Can!
― Cooking with Shereen from Scratch: Because You Can!
