Subj : BH&G 3458
To   : All
From : Dave Drum
Date : Wed Jul 28 2021 06:00:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cajun-Stuffed Baby Sweet Peppers
 Categories: Seafood, Cheese, Vegetables, Herbs, Chilies
      Yield: 24 Servings
 
      4 oz Cream cheese; softened
      1 tb Creole or spicy brown
           - mustard
      1 ts Old Bay or Cajun seasoning
      1 cl Garlic
    1/4 c  Chopped green onions
      1 lb Miniature red, yellow,
           - and/or orange bell peppers
     23 oz Jar chunky tomato pasta
           - sauce
      1 ts Bottled hot pepper sauce
      1 sm Onion; in thin wedges
    1/4 c  Sliced bottled pepperoncini
           - salad peppers
           Fine shredded Parmesan
           - cheese
           Snipped fresh parsley (opt)
 
  For filling, in a food processor combine the first five
  ingredients (through garlic). Cover and process with
  several on and off turns until smooth. Stir in the green
  onions. Transfer to a resealable plastic bag.
  
  Cut a T-shape slit in one side of each sweet pepper
  starting horizontally under the stem and then cutting
  vertically from the center of that cut to the tip of the
  pepper. Carefully remove and discard seeds, leaving stems
  intact. Snip one corner of the plastic bag with the
  filling; carefully pipe filling into peppers. (You may
  have extra filling.)
  
  For sauce, in a medium bowl combine the next four
  ingredients (through pepperoncini peppers). Pour half of
  the sauce into a 6 quart slow cooker. Top with stuffed
  peppers. Carefully add remaining sauce.
  
  Cover and cook on low for 4 hours or on high for 2 hours.
  Serve immediately or keep warm, covered, on warm or low
  for up to 2 hours. If desired, sprinkle with Parmesan
  cheese and/or parsley.
  
  Makes: 24 servings
  
  Better Homes & Gardens | February 2017
  
  MM Format by Dave Drum - 22 February 2017
  
  Uncle Dirty Dave's Archives
  
    1 pound cooked, peeled crawfish tails or shrimp: thawed
 
MMMMM

.... "I just need enough to tide me over until I need more." -- Bill Hoest
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