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