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Hungarian Peppers with Garlic and Herb Stuffing
- 3 oz. rondelé® by Président® Garlic & Herbs Cheese Spread
- 3 Hungarian Peppers, stemmed and seeded
- 3 oz. Panko Breadcrumbs
- 1 oz. Pinenuts, toasted
- 3 tbs Butter, melted
- 1 oz. Re-hydrated Sun Dried Tomatoes, chopped
- 1 oz. Chopped Kalamata Olives, pitted
- 1/8 tsp Ground Black Pepper
- 1/2 cup Dry Sherry
Pre-heat oven to 350 degrees.
Melt 2 tablespoons butter in an 8-inch sauté pan. Add sun-dried tomatoes, kalamata olives, pepper and pine nuts. Stir and remove from heat. Add panko crumbs, rondelé garlic and herb spreadable cheese and ¼ cup sherry. Stir well. Place filling in a pastry bag and fill peppers. Push filling to end of each pepper with the end of a teaspoon. Fill each pepper to the brim of the large end. Place in a microwave safe bowl with 1-tablespoon butter and ¼ cup sherry. Wrap with plastic food film and microwave on high for 2 ½ minutes. Remove plastic film and transfer peppers and liquid into a baking dish. Bake for 20 minutes uncovered. Remove from baking dish to a serving plate and drizzle with pan juice.
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