Ranch Stuffed Peppers
| 3 |
Red Bell Peppers |
| 2 |
Green or Yellow Bell Peppers |
| 1 |
cup Ground Veal/Chicken |
| 3 |
Green Onions, Chopped |
| 1 |
Jalapeno Pepper, Chopped |
| 1 |
Clove Garlic, Minced |
|
6oz. |
Cream Cheese |
| 1 |
Egg |
|
3tbsp. |
Half-and-Half (cream) |
| ½ |
cup grated Jack Cheese |
|
1tsp. |
Cumin |
Directions:
Slice the tops off the peppers. Pull out the seeds and the
cores. Dice 1 red pepper. Set aside. Save the tops.
Combine the diced red pepper and ground veal or chicken in a
mixing bowl. Add the green onions, jalpeno peppers and garlic.
Stir in soft cream cheese and blend with a wooden spoon.
Stir in the egg and half-and-half,
then add the grated cheese. Season with cumin and salt and
pepper.
Preheat oven to 350°F.
Place the pepper shells in a
baking dish that will hold them snugly together. Spoon the
filling into the peppers. Replace the tops. Pour 3 tablespoons
of water around the peppers.
Bake at 350°F until the filling is
pufed and the peppers are soft, about 40 minutes. Serve
immediately. |
