Stuffed Bell Pepper Appy
"I was thumbing thru a cookbook titled *Jewish Cooking* by Gail Weinshel Katz, not really looking for anything in particular or expecting to find something not already entered on RZ … when the photo of this recipe spoke to me & said “Look at me -- I’m an ingredient-friendly, no-cook, make ahead & easy quick fix. I’m tasty & eye-popping pretty too, dontcha think?” I confess to saying aloud “Ok, already, you had me w/that pic!” This recipe may be Jewish in origin, but it is such an easy-fix & my intent is for it to be all-occasion at my table & I adapted the recipe slightly to allow for that. *Enjoy* !"
photo by twissis
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
16 Appy Servings
- Serves:
- 16
ingredients
- 1 red bell pepper (med size)
- 1 green bell pepper (med size)
- 4 ounces blue cheese (softened)
- 8 ounces cream cheese (softened)
- 3 ounces butter (softened)
- 16 slices pumpernickel bread (16 squares cut to allow for slices of the peppers)
directions
- Wash peppers, remove core, cut a slice from the top of ea pepper just lrg enough to remove the rounded edges, remove any membranes & set aside. Take the tops sliced from ea pepper, cut them into a fine dice & set aside.
- Blend cheeses w/butter till well-mixed & smooth. Gently fold in the finely diced red & green bell pepper. Fill ea pepper w/the mixture, compressing it as you do & then level the top surface of ea pepper. Cover w/plastic wrap & chill for several hours.
- *To Serve* ~ Cut ea pepper in 9 slices, reward yourself w/the bottom slice & put the 16 remaining slices atop the bread squares cut to approximate the size of the sliced peppers. Sprinkle w/parsley as desired & serve on a platter garnished w/a sml bowl of pimento stuffed green olives & grape clusters.
- *Note* ~ My pic is a departure from the *To Serve* suggestion, mainly because DH bought only green peppers which were lrg & not well-sized for the rye bread he bought instead of pumpernickel.
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RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
