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Wonderful appetizer: baby bell peppers stuffed with cream cheese, walnuts, sriracha and green onion
Preheat the oven to 350 F. Cut the bell peppers lengthwise, remove the seeds and stems. Lightly oil the bell peppers by tossing them in a bowl with some grapeseed oil or olive oil. Place the peppers on a baking sheet skin-side down. Roast in the oven for 8-10 minutes until the edges begin to show some color. Remove from the oven and allow to cool.
While the peppers are roasting, prepare your stuffing. Place the cream cheese, walnuts, garlic, salt, sriracha and black pepper in a bowl and mix until creamy (I used a fork to mash the ingredients together but I’m sure this can be done in a food processor or mixer). Add the green onion and fold it into the cream cheese until combined. Test the cream cheese for flavor. If you would like, add more salt and/or sriracha.
Heat your oven to 400 F. Use a spoon (or a piping bag) to stuff the peppers liberally with the filling and place them back on the baking sheet. There is enough stuffing here to really pack those suckers, so you don’t need to worry about the amount of cream cheese you’re portioning out. If the cream cheese is very soft, place the baking sheet full of stuffed peppers in the refrigerator for 15 minutes to allow it to set up. If not, place pop the peppers into the oven and bake about 8 minutes. Change oven setting to high broil and bake an additional 2 minutes, until the top of the cream cheese begins to brown. (If they’re already brown at this point, skip the broiling).
Put on a pretty plate and serve to your friends.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!