I'm really excited to be taking part in this fabulous new competition called the Real Women of Philadelphia with Paula Dean! Let me know what you think of my FIRST appetizer course...
Ingredients:
- 12 sweet mini peppers
- 8 ounces Philadelphia Cream Cheese
- 1/2 cup sun dried tomatoes, packed in olive oil
- 1 teaspoon pesto (or 6 fresh basil leaves)
- 3 pieces of turkey bacon
- 1/3 cup mozzarella cheese
- 1/2 onion, diced
- 4 garlic cloves, smashed and chopped
- olive oil
- crushed red pepper (to taste)
- pinch of salt
- 1/2 teaspoon of black pepper
To Make:
Drizzle olive oil into a medium sauté pan. Add in diced onion. Add in smashed, chopped garlic. Mix together and cook on medium high heat for 2 minutes.
Next, chop the turkey bacon and add into the onions and garlic. Cook for another 5 minutes on medium low heat.
In a food processor, add in the package of Philadelphia Cream Cheese, sun dried tomatoes, pesto, crushed red pepper flakes, salt and pepper. Pulse until well blended.
In a large bowl, mix together the cream cheese blend with the onions, garlic and turkey bacon. Add in the mozzarella cheese.
Heat oven to 365 degrees.
Wash and dry peppers.
Slice the tops off of the peppers and using a paring knife, remove the seeds and any insides.
Using a small spoon, gently spoon the cream cheese mixture into each pepper.
Line a baking sheet with tin-foil and arrange each pepper onto the baking sheet. Cover the top of the baking sheet with another piece of tin-foil.
Bake for 27 minutes.
Remove peppers and garnish with fresh parsley if desired.
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