Prep 10 mins
Cook 0 mins
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* !
- 1 red bell pepper (med size)
- 1 green bell pepper (med size)
- 113.39 g blue cheese (softened)
- 226.79 g cream cheese (softened)
- 85.04 g butter (softened)
- 16 slice pumpernickel bread (16 squares cut to allow for slices of the peppers)
- 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.