By NANCY ZAMBELL
For The Vista
I’ve been in Massachusetts all week–SThanks to everyone who came out for our Grand Opening celebration–the weather was beautiful, the food was excellent, and we had a great time!
This has been a non-stop week for entertaining, and when I needed a quick appetizer recipe for an event last night, I remembered this one, which is easy and very tasty.
You can make these peppers a little spicier with cumin or chili powder, but I like them just this way. Enjoy!
Roasted Cream Cheese Stuffed Peppers
16 mini bell peppers
8 oz. cream cheese, softened
1 T fresh herbs, such as basil, sage, thyme or oregano (or any combination of same)
1 tsp salt
1⁄2 tsp pepper
3 T extra-virgin olive oil
Heat oven to 365°. Mix cream cheese, herbs, salt & pepper together.
Wash & dry peppers. Make a small horizontal slit in top & bottom of peppers, then a vertical slit in each so that you can fold them back & remove seeds.
Using a small spoon, gently spoon the cream cheese mixture into each pepper & close flaps.
Place peppers on foil-lined baking sheet & spritz olive oil over the top of each.
Cover the baking sheet with another piece of foil. Bake 27 minutes.
Note: You can also use prepared cheese spreads, such as Havarti dill, to stuff the peppers.