I made these up one day when trying to decide what to serve with my country style ribs. They pair fantastically with barbecue, but also work well as party food.
1 small clamshell package yellow, red, and orange baby bell peppers (about 8-10 oz)
4 oz (1/2 pkg) 1/3 fat cream cheese
1/4 C shredded mozzarella cheese
1 TBS crumbled Gorgonzola cheese (more to taste)
1 clove garlic, minced
1 roasted red pepper, minced
Dash of salt
Mix all ingredients well
Cut the tops off of baby bells, clean out seedy insides, and stuff with cheese mixture. Put caps back on, exposing some of the cheese mixture in between.
Bake in a rimmed pan or baking sheet at 350 for 15 minutes, until the skins are cooked but not mushy. Blister the outsides by broiling for a couple of minutes.
Use different cheeses if you have them. I like the sharpness of the Gorgonzola with the sweetness of the peppers.
Showing posts with label red pepper. Show all posts
Showing posts with label red pepper. Show all posts
Wednesday, March 10, 2010
Wednesday, February 10, 2010
Roasted Red Bell Pepper Bisque
I'm Motion de Smiths and I feel weird introducing myself to people. Nevertheless, I love to cook basically anything. I'm a fan of quick meals that come together easily, but I'm not afraid of spending 5 hours on hazelnut gelato when I have a free Sunday.
I think restrictive diets are stupid. Eat what you want, when you want, just maybe not in the vast quantities you want. To clarify, I also like Megan's ideas on eating better. I don't consider eating more good stuff a stupid diet at all. EAT!
This is an EASY and fabulous recipe adapted from one I found on epicurious.com
Ingredients:
• 5 large red bell peppers
• 3 1/2 cups chicken stock
• 1 teaspoon paprika
• 1 teaspoon sugar
• 3/4 cup whipping cream
• 1/2 cup grated hard cheese of your choice (I used Gouda and Parmesan)
• 3 tablespoons thinly sliced fresh basil
1. Roast red peppers under broiler on a lipped cookie sheet, rotating every 3-4 minutes until parts of the skin are charred. Put hot roasted peppers in a paper bag for 5 minutes to allow the moisture to redistribute and make seeding a snap. Seed peppers and place them in a blender with your chicken stock until pureed. Depending on the size of your blender, this may be done in batches.
2. Bring red pepper mix to a low boil adding paprika and sugar, and any other seasonings you may want.
3. Reduce heat, add cream and cheese, simmer for 5-10 minutes until somewhat thickened (though it's not a thick soup, it shouldn't be watery).
4. Add kosher salt and fresh cracked pepper to taste. Serve with paninis or crusty bread with sauteed mushrooms.
NOTE: Though I love jarred roasted red peppers for many recipes, this is NOT, I repeat NOT one of them. The flavor just does not work--it's pickled and harsh instead of sweet and mellow.
I think restrictive diets are stupid. Eat what you want, when you want, just maybe not in the vast quantities you want. To clarify, I also like Megan's ideas on eating better. I don't consider eating more good stuff a stupid diet at all. EAT!
This is an EASY and fabulous recipe adapted from one I found on epicurious.com
Ingredients:
• 5 large red bell peppers
• 3 1/2 cups chicken stock
• 1 teaspoon paprika
• 1 teaspoon sugar
• 3/4 cup whipping cream
• 1/2 cup grated hard cheese of your choice (I used Gouda and Parmesan)
• 3 tablespoons thinly sliced fresh basil
1. Roast red peppers under broiler on a lipped cookie sheet, rotating every 3-4 minutes until parts of the skin are charred. Put hot roasted peppers in a paper bag for 5 minutes to allow the moisture to redistribute and make seeding a snap. Seed peppers and place them in a blender with your chicken stock until pureed. Depending on the size of your blender, this may be done in batches.
2. Bring red pepper mix to a low boil adding paprika and sugar, and any other seasonings you may want.
3. Reduce heat, add cream and cheese, simmer for 5-10 minutes until somewhat thickened (though it's not a thick soup, it shouldn't be watery).
4. Add kosher salt and fresh cracked pepper to taste. Serve with paninis or crusty bread with sauteed mushrooms.
NOTE: Though I love jarred roasted red peppers for many recipes, this is NOT, I repeat NOT one of them. The flavor just does not work--it's pickled and harsh instead of sweet and mellow.
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