• BH&G 3458

    From Dave Drum@1:3634/12 to All on Wed Jul 28 05:57:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cajun-Stuffed Baby Sweet Peppers
    Categories: Seafood, Cheese, Vegetables, Herbs, Chilies
    Yield: 24 Servings

    4 oz Cream cheese; softened
    1 tb Creole or spicy brown
    - mustard
    1 ts Old Bay or Cajun seasoning
    1 cl Garlic
    1/4 c Chopped green onions
    1 lb Miniature red, yellow,
    - and/or orange bell peppers
    23 oz Jar chunky tomato pasta
    - sauce
    1 ts Bottled hot pepper sauce
    1 sm Onion; in thin wedges
    1/4 c Sliced bottled pepperoncini
    - salad peppers
    Fine shredded Parmesan
    - cheese
    Snipped fresh parsley (opt)

    For filling, in a food processor combine the first five
    ingredients (through garlic). Cover and process with
    several on and off turns until smooth. Stir in the green
    onions. Transfer to a resealable plastic bag.

    Cut a T-shape slit in one side of each sweet pepper
    starting horizontally under the stem and then cutting
    vertically from the center of that cut to the tip of the
    pepper. Carefully remove and discard seeds, leaving stems
    intact. Snip one corner of the plastic bag with the
    filling; carefully pipe filling into peppers. (You may
    have extra filling.)

    For sauce, in a medium bowl combine the next four
    ingredients (through pepperoncini peppers). Pour half of
    the sauce into a 6 quart slow cooker. Top with stuffed
    peppers. Carefully add remaining sauce.

    Cover and cook on low for 4 hours or on high for 2 hours.
    Serve immediately or keep warm, covered, on warm or low
    for up to 2 hours. If desired, sprinkle with Parmesan
    cheese and/or parsley.

    Makes: 24 servings

    Better Homes & Gardens | February 2017

    MM Format by Dave Drum - 22 February 2017

    Uncle Dirty Dave's Archives

    1 pound cooked, peeled crawfish tails or shrimp: thawed

    MMMMM

    ... "I just need enough to tide me over until I need more." -- Bill Hoest
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