The best way to peel these peppers is to fry tjem in oil & then plunge into ice water. Carefully remove the skin, keeping the cap & flesh whole. Make a slit down one side & carefully take out the seeds. Rinse the pepper in cold water & drain on a paper towel. Heat the olive oil in a small skillet over Med heat. Add the Shallots & Garlic & Saute, stirring constantly for 3 min. Scrape the mixture in a bowl & add the basil, Thyme & Rosemary, parsley ,salt, pepper, goat cheese & Mozzarella. Mix well, & form the mixture into 6 cylinders the same size as the peppers. Place one Cylinder in each pepper. Skewer the pepper shut with toothpicks & chill for 1 hour. Heat the oil to 375 F. Beat the egg with milk & dip the filled peppers. Roll in flours & fry in the hot oil until brown turning gently with tongs. Remove with tongs, drain on paper towels & serve Immediately , with Salsa.
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