These make wonderful little appetizers in the summer. I have used the small peppers that are yellow, orange, and red and I have also used the large sweet banana peppers from my garden. These make an very tasty appetizer as well as a colorful presentation.
Cut the very end off of your pepper and remove the membrane and seeds out of the pepper.
Filling
1/2 cup Ricotta cheese
1/2 cup cream cheese
1/4 cup Parmesan cheese
4 Tablespoons chopped fresh garlic chives (you can use plain chives)
3/4 cup frozen peas (thawed)
4 strips of crispy fried bacon
Blend Ricotta, cream cheese and Parmesan with a blender until creamy. Stir in chives, peas and crumbled bacon. Use a knife with a rounded end and stuff the filling into the pepper.
Bake at 375 degrees for 12-15 minutes... just until the cheese melts.
Cut the very end off of your pepper and remove the membrane and seeds out of the pepper.
Filling
1/2 cup Ricotta cheese
1/2 cup cream cheese
1/4 cup Parmesan cheese
4 Tablespoons chopped fresh garlic chives (you can use plain chives)
3/4 cup frozen peas (thawed)
4 strips of crispy fried bacon
Blend Ricotta, cream cheese and Parmesan with a blender until creamy. Stir in chives, peas and crumbled bacon. Use a knife with a rounded end and stuff the filling into the pepper.
Bake at 375 degrees for 12-15 minutes... just until the cheese melts.
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