Thursday, November 17, 2011

Sweet Pepper Poppers w/ Artichoke Cream

From Kristi's Kitchen
Featured on Beyond Organic's Facebook page this week


4 oz. organic cream cheese
2 oz. goat cheese
1 1/2 c. quartered cooked artichoke hearts
1 tbsp. organic heavy cream
1 green onion
1 garlic clove
1/4 tsp. sea salt + a bit for sprinkling over raw peppers before stuffing
15 organic mini sweet peppers
3 pieces nitrate-free turkey bacon, cooked and crumbled


-Preheat oven to 350 degrees
-Process first 7 ingredients in a food processor until smooth and creamy
-Cut the peppers in half long-ways and remove seeds and green stems
-Stuff pepper halves with artichoke cream
-Top with crumbled turkey bacon
-Place in preheated oven and bake for 18-20 minutes
-Garnish with chopped parsley and serve

If you enjoy raw sweet peppers these are delicious uncooked - just salt, stuff, sprinkle with bacon and parsley and serve - equally as fabulous!

Perfect as a holiday appetizer or snack!

No comments:

Post a Comment