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Delicious Stuffed Bell Pepper Appetizers Perfect for Any Occasion

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Ingredients

Adjust Servings:

	1 red bell pepper (med size)
	1 green bell pepper (med size)
	4 ounces blue cheese (softened)
	8 ounces cream cheese (softened)
	3 ounces butter (softened)
	16 slices pumpernickel bread (16 squares cut to allow for slices of the peppers)

Nutritional information

196

Calories

110 g

Calories From Fat

12.3 g

Total Fat

7.3 g

Saturated Fat

32.3 mg

Cholesterol

386.5 mg

Sodium

16.5 g

Carbs

2.4 g

Dietary Fiber

0.7 g

Sugars

5.5 g

Protein

73g

Serving Size

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Delicious Stuffed Bell Pepper Appetizers Perfect for Any Occasion

Name: Delicious Stuffed Bell Pepper Appetizers Perfect for Any Occasion
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: : 1; : 1; : 4; : 8; : 3; : 16

Features:

Cuisine:

American

I was thumbing thru a cookbook titled *Jewish Cooking* by Gail Weinshel Katz, not really looking for anything in particular or expecting to find something not already entered on RZ when the photo of this recipe spoke to me & said Look at me -- Im an ingredient-friendly, no-cook, make ahead & easy quick fix. Im tasty & eye-popping pretty too, dontcha think? I confess to saying aloud Ok, already, you had me w/that pic! This recipe may be Jewish in origin, but it is such an easy-fix & my intent is for it to be all-occasion at my table & I adapted the recipe slightly to allow for that. *Enjoy* !

30 min
Serves 16
Easy

Ingredients

Directions

Stuffed Bell Pepper Appy, I was thumbing thru a cookbook titled *Jewish Cooking* by Gail Weinshel Katz, not really looking for anything in particular or expecting to find something not already entered on RZ when the photo of this recipe spoke to me & said Look at me — Im an ingredient-friendly, no-cook, make ahead & easy quick fix Im tasty & eye-popping pretty too, dontcha think? I confess to saying aloud Ok, already, you had me w/that pic! This recipe may be Jewish in origin, but it is such an easy-fix & my intent is for it to be all-occasion at my table & I adapted the recipe slightly to allow for that *Enjoy* !, I was thumbing thru a cookbook titled *Jewish Cooking* by Gail Weinshel Katz, not really looking for anything in particular or expecting to find something not already entered on RZ when the photo of this recipe spoke to me & said Look at me — Im an ingredient-friendly, no-cook, make ahead & easy quick fix Im tasty & eye-popping pretty too, dontcha think? I confess to saying aloud Ok, already, you had me w/that pic! This recipe may be Jewish in origin, but it is such an easy-fix & my intent is for it to be all-occasion at my table & I adapted the recipe slightly to allow for that *Enjoy* !

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Steps

1 Done	Wash Peppers, Remove Core, Cut a Slice from the Top of Ea Pepper Just Lrg Enough to Remove the Rounded Edges, Remove Any Membranes & Set Aside. Take the Tops Sliced from Ea Pepper, Cut Them Into a Fine Dice & Set Aside.
2 Done	Blend Cheeses W/Butter Till Well-Mixed & Smooth. Gently Fold in the Finely Diced Red & Green Bell Pepper. Fill Ea Pepper W/the Mixture, Compressing It as You Do & Then Level the Top Surface of Ea Pepper. Cover W/Plastic Wrap & Chill For Several Hours.
3 Done	to Serve ~ Cut Ea Pepper in 9 Slices, Reward Yourself W/the Bottom Slice & Put the 16 Remaining Slices Atop the Bread Squares Cut to Approximate the Size of the Sliced Peppers. Sprinkle W/Parsley as Desired & Serve on a Platter Garnished W/a Sml Bowl of Pimento Stuffed Green Olives & Grape Clusters.
4 Done	note ~ My Pic Is a Departure from the to Serve Suggestion, Mainly Because Dh Bought Only Green Peppers Which Were Lrg & not Well-Sized For the Rye Bread He Bought Instead of Pumpernickel.