| Stuffed Sweet Peppers | ||||
| Makes about 60 bites | ||||
| Ingredients | ||||
| 8 oz | (1 brick) cream cheese, softened |
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| 1 tbls | dried sage | |||
| 1 tbls | chives, dried or fresh, finely choppped | |||
| 1 tsp | salt | |||
| 1 tsp | ground black pepper | |||
| ________ | ||||
| 6-8 or so | sweet peppers, try to find the longer ones; a few colors will look pretty; the quantity needed will depend on the size of the peppers | |||
| Directions | ||||
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Dump all the ingredients in a medium mixing
bowl (except for the peppers). With a hand mixer, spin it up until well
combined. Don't over mix it or it will just turn into a green paste. Prepare the peppers by cutting off the stem end. Stick a small paring knife in the opening and clean out the seeds and the pithy membrane. Load up the cream cheese mixture into a piping bag. You don’t need a fancy piping tip, just cut the end off the bag. Grab a pepper and stick the piping bag into the opening as far as you can. Squeeze the bag and slowly remove it from the pepper to fill it up. Repeat for the other peppers until you run out of filling. You may need to cut off the other end of the pepper and fill it up from that side as well. Throw the peppers in a covered leftover dish and refrigerate them for at least a couple hours to thicken up the filling. The next day, slice the peppers with a sharp knife into 1/4" thick slices. Eat the ends; that’s your snack! Arrange the slices onto your serving platter and garnish with some greens and a couple whole peppers. |
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