---

Numex Big Jim are mild chili peppers created in New Mexico.
The plant is small, about 60 cm (24 in) high, but produces many big pods 10-15 cm (4-6 in) long.
They have a hard skin, so it's better to peel them.

---

You can use Big Jim in every recipe with corno sweet peppers... and if you haven't Big Jim, use corno peppers for this recipe.
Another Big Jim Recipe: Chile Relleno.



Stuffed Big Jim Chili Peppers

Ingredients
4 Big Jim chili peppers or 4 small corno peppers
4 sun dried tomatoes
8 thai basil leaves
4 dollop of goat's cheese

Directions
Bake the peppers 20-30 minutes, then peel them, remove seeds and stem.
Put them on a flat surface, and stuff each pepper with goat's cheese, a sun dried tomatoes and two basil leaves. Close and serve at room temperature.

---

One year ago:

Shishito Tempura with Lemon Grass

---

This goes to Chris from Mele Cotte who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.

---

You may be interested in...

Recipe: Stir-fried Rice with Shrimps and Shishito WHB#198 August 26, 2009 I grow many differend chili peppers and I like to try new varieties every year, but Shishito is my favour...

Recipe: Yellow Chilies Omelette with Dandelion Chili Pepper Files July 27, 2009 Numex Sunglo are mild yellow chilies: my plant is producing many beautiful pods, and I'm using them every...