Yellow Bell Pepper Botanas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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YELLOW BELL PEPPER BOTANAS This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987. Ingredients:
6 very small yellow bell peppers |
24 ounces ricotta cheese thoroughly drained |
2 large cloves garlic crushed |
1/4 cup crumbled gorgonzola cheese |
1 teaspoon crushed tabasco chili |
1 tablespoon orange juice |
1 teaspoon salt |
1/2 cup coarsely chopped toasted pecans |
Directions:
1. Wash and split peppers lengthwise then remove all seeds and veins and set aside.
2. Blend ricotta, garlic, Gorgonzola, chili and orange juice in medium bowl with fork.
3. Season with salt then fill pepper halves with cheese mixture and garnish with toasted pecans.
4. Serve cold.
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