Skip to main content

Stuffed Red Peppers

6 red bell peppers
6 slices whole wheat bread toasted and cubed
1 can cream of broccoli souip
1/2 cup dried cranberries
1/2 medium onion diced
2 cloves garlic
1 teaspoon fresh ginger finely diced
1/3 cup grated parmesan cheese
3 tablespoons red wine (optional)

Mix all ingredients in bowl except the parmesan and the peppers. Cut the top of the peppers off and reaching inside, remove the seeds gently. Place the filling inside each pepper, then stand the pepper in a roasting pan that was lightly sprayed with Pam. Sprinkle the top of the pepper with the parmesan. Bake at 350 degrees F. for 20 minutes, then broil for 5 minutes on low to brown the cheese.
Labels:

Comments

Post a Comment

Popular posts from this blog

Raspberry Red Velvet cheesecake  Strawberry Vanilla mini cheesceakes  A multitude of mini cheescakes done for a wedding at Earl's Yaletown in 2016 One of my first cheesceakes - a white and dark chocolate swirl cheesecake
Post a Comment
Read more

Eggnog Cheesecake

This was so fantastic and so light, considering it was a baked cheesecake. Ingredients 1 cup graham cracker crumbs 2 tablespoons white sugar 3 tablespoons melted butter   3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 tablespoons all-purpose flour 3/4 cup eggnog 2 eggs 2 tablespoons rum 1 pinch ground nutmeg (I did NOT add the rum and it was great) Directions Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool. Preheat oven to 425 degrees F (220 degrees C). In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. ( NOTE :  I used a hand beater and it worked just fine) Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 ...
2 comments
Read more
Double thick pork chops, stuffed with wild rice, celery, onions, broccoli, plus apple and dried cranberry poached in Terremana tequila. Double baked potatoes with smoked aged cheddar and roasted garlic. I sliced 3/4 of the way through. Mixed the cooked wild rice with the sautéed diced onion, celery and broccoli florets. Then added the poached apple slices and cranberry. Let it cool a bit first. Then 3 large spoonful of stuffing spread in the sliced chop. Gently squeezed the edge together and held it with 3 toothpicks. Once they were cooked at 375 for 30 minutes, then broiled on high for 3 minutes for browning, I removed the toothpicks before plating. Baked the russet potatoes, scooped out the insides. Mixed that with 2 tablespoons of butter, shredded double smoked aged cheddar, topped with Beimister cheese.  
Post a Comment
Read more