Instructions: 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.

between the Sacramento River Delta and the Sierra Nevada Foothills surrounded by miles and miles of grape vines.

Notes: Delicious with Woodbridge White Zinfandel

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