Ranch stuffed peppers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Red Bell Peppers | |
| 1 | Red Bell Peppers | |
| 2 | Yellow Bell Peppers | |
| 1 | Green Bell Peppers | |
| 1 | cup | Ground Veal |
| 3 | Green Onions, Chopped | |
| 1 | Jalapeno Pepper, Chopped | |
| 1 | Clove Garlic, Minced | |
| 6 | ounces | Cream Cheese |
| 1 | Egg | |
| 3 | tablespoons | Half & Half |
| ½ | cup | Jack Cheese, Grated |
| 1 | teaspoon | Cumin |
| 1 | dash | Salt |
| 1 | dash | Pepper |
| Water | ||
Directions
Preheat the oven to 350 degrees. Slice the tops off all the bell peppers and set aside. Remove the seeds and membranes. Dice the second measure of red bell peppers. Combine the diced red bell pepper and the ground veal (you may substitute ground chicken for the veal).
Add the green onions, the Jalapeno peppers and the garlic. Stir in the soft cream cheese and blend in with a wooden spoon. Stir in the egg and the half & half. Add the grated cheese. Season with the cumin, salt and pepper. Place the pepper shells in a baking dish which will hold them snugly together. Spoon the filling into the peppers. Replace the tops. Pour several (3-4) tablespoons of water around the peppers. Bake until the filling is puffed and the peppers are soft (about 40 minutes). Serve at once.