Wednesday, 01 August 2007

• Recipe for the week

  My hot peppers are now ready, albeit rather small, I presume due to the drought. So tonight we had pepper poppers, along with fresh salsa and BLT's. (Gotta make use of those good fresh tomtatoes while we have them!)

  Pepper Poppers

  1 package cream cheese, softened
  1 cup shredded sharp cheddar cheese (I use mild)
  1 cup shredded Montery Jack cheese (I use Mozzarella), never have Montery Jack on hand!)
  6 bacon strips, cooked and crumbled (I use bacon bits)
  1/4 t. salt
  1/4 t. chili powder
  1/4 t. garlic powder
  1 lb. fresh hot peppers, halved lengthwise and seeded
  1/2 cup dry bread crumbs

  In mixing bowl combine the cheeses, bacon and seasonings. Spoon about 2 T. into each pepper half.. Roll in bread crumbs. Place on greased baking sheet. Bake uncovered at 300 for 20-40 minutes. Supposedly if you bake them longer they're not as spicy. I don't really know if that's the case or not. I baked ours tonight about 45 minutes, as I like the peppers to be pretty soft. And I only made half a recipe. Serve with ranch dressing.

  
   

  

  • 9:10 PM
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