Stuffed Bell Pepper Appy
Ready In: 10 mins
Serves: 16
Yields: 16 Appy Servings
Ingredients
- 1 red bell pepper (med size)
- 1 green bell pepper (med size)
- 4 ounces blue cheese (softened)
- 8 ounces cream cheese (softened)
- 3 ounces butter (softened)
- 16 slices pumpernickel bread (16 squares cut to allow for slices of the peppers)
Directions
- 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.
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