Swaddled Peppers Recipes

SWADDLED JALAPENO PEPPERS

Steps:

• Preheat oven to 375°F and prepare a cookie sheet with cooking spray.
• Combine cream cheese, lime peel, cilantro and lime juice.
• Unroll dough on cutting board and separate into 8 triangles.
• From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
• Spoon 1 teaspoon of cream cheese into each jalepeno half and place cheese side down on cresent triangles with the point end of the pepper near the top point of the triangle.
• Fold triangle sides over the jalepeno and pinch to seal.
• Fold triangle top over end of the pepper and pinch to seal.
• Place melted butter and Parmesan in separate shallow dishes.
• Dip dough wrapped peppers in butter then roll in Parmesan.
• Place on cookie sheet and bake 10-15 minutes or until golden brown.

SWADDLED PEPPERS

Steps:

• 1. Heat oven to 375°F. Spray cookie sheet with cooking spray. In small bowl, mix cream cheese, lime peel, cilantro and lime juice until well blended; set aside. Carefully remove stems from chiles; cut each in half lengthwise. Remove and discard seeds.
• 2. Unroll dough on cutting board; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
• 3. For each appetizer, spoon 1 teaspoon cream cheese mixture into chile half; place chile, cream cheese side down, on dough triangle with point of chile near top point of triangle. Wrap sides of triangle up over chile; pinch to seal. Bring point of triangle down over end of chile to cover; pinch to seal.
• 4. In separate shallow dishes, place melted butter and Parmesan cheese. Dip each dough-wrapped chile into butter; roll in cheese to coat. Place on sprayed cookie sheet.
• 5. Bake at 375°F. for 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

NO BAKE STUFFED PEPPERS

Steps:

• Cut peppers cut in half lengthwise, remove and discard stem ends and seeds.
• Parboil in boiling salted water for 10 minutes drain and set aside.
• In a small sauce pan add tomato sauce, sugar and basil, and set aside.
• Brown ground been and onion well in a large skillet.
• Stir in 1/2 cup of tomato sauce, 1/4 cup of rice, and 1/2 teaspoon of salt.
• Cover and simmer 5 minutes, stir in cheese.
• Spoon meat mixture into peppers, place in the skillet and pour remaining sauce around peppers cover and simmer 5 minutes.
• Meanwhile bring water, 1/2 teaspoon salt and butter to boil stir in remaining rice remove from heat, let stand for 5 minute.
• Serve peppers with rice on top of peppers with sauce and additional grated cheese if desired.