Fiery Stuffed Cherry Pepper Appetizers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Stuffed peppers make a colorful appetizer for your next dinner party. The cool cream cheese mellows the heat of the pepper, offering your guests a true explosion of flavor. Ingredients:
18 cherry peppers |
1 large baking potato |
1 cup diced zucchini (about 2 small) |
2 garlic cloves, minced |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 1/2 teaspoons olive oil |
1/4 cup dry white wine |
1/4 cup grated parmesan cheese, divided |
1 (3-ounce) package cream cheese, softened |
2 tablespoons sour cream |
1/2 teaspoon salt |
Directions:
1. Cut tops from peppers, and remove seeds and membrane. Set tops aside.
2. Cook peppers in boiling water to cover 1 minute, and drain. Plunge into ice water to stop the cooking process; drain and set aside.
3. Peel potato, and cut into 1-inch pieces. Cook in boiling water to cover 20 minutes or until tender; drain and mash.
4. Sauté zucchini and next 3 ingredients in hot oil 3 minutes. Add wine, and cook 2 minutes or until liquid is evaporated. Remove from heat.
5. Stir together potato, zucchini mixture, 3 tablespoons grated Parmesan cheese, and next 3 ingredients. Spoon into peppers and place in a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with remaining 1 tablespoon cheese, and replace pepper tops.
6. Bake at 400° for 10 minutes or until lightly browned.
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