Our lovely home owner where we’re house sitting served these stuffed peppers the first night we arrived at their home. I’m not usually a fan of cream cheese in anything, so I wasn’t terribly keen on taking a bite. But when I did…wow! It was a beautiful explosion of wonderful tastes in my mouth. Sweet, salty, creamy and delicious. I couldn’t get enough! When she shared how easy the recipe was to make, I couldn’t wait to give them a try and share for Recipe Tuesday. These make great appetizers for a party, but are also hearty enough for an antipasti before a lighter dinner.
Sweet peppers – fresh from the garden or from the market, whatever looks best. Because we only had a few garden plants, we used a combination of a few green peppers from the garden and about 8 colorful banana peppers from the market.
Pancetta – If pancetta isn’t available, crumbled cooked bacon would also work well.
Philadelphia Cream Cheese (light variety). – I used the entire container for 8-10 peppers (~20 appetizers).
Cut each pepper in half. Scrape and discard seeds (be careful not to rub eyes while doing this, it stings!)
Lay the peppers on a flat, ungreased baking sheet. Brown the pancetta completely and mix in container of cream cheese. Scoop spoonfuls of the cheese/pancetta mixture tightly into each pepper.
Place tray into pre-heated oven at 150 C for 12-15 minutes or until the cream cheese starts to slightly brown. The peppers will spread out a bit. Mine weren’t terribly attractive, but the taste made up for their ugliness. 🙂 Serve warm with a glass of icy Chardonnay and you have an easy (but definitely NOT healthy) appetizer treat. Oh yeah!
Do you make your own appetizers? Please share your favorite easy appetizer recipe, because you know we love to try them all!
For other fabulous foodie ideas on Recipe Tuesday, be sure to check out our food section HERE!