Stuffed Monster Heads
Pus Stuffed Peppers
Your guests might be a little wary of trying these "pus" filled peppers, but once they do they will be chowing them down like crazy! Surprisingly good and relatively good for you, these poppers were described by one enamored guest as as "runny noses in reverse" and everyone else as just plain delicious. We used baby bell peppers which are now common and inexpensive in our local grocery stores and farmer's markets. For a more adult crowd, jalapeno peppers can be substituted with excellent results. Low fat cheeses and milk can be used with good results if desired. They are best hot, but we also liked them at room temperature or even cold. Serve them with our Blood and Guts Dipping Sauce.
2 pounds baby bell peppers or jalapeno peppers
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
2 tablespoons crumbled Italian herbs, divided
1 cup milk
1 cup flour
1 cup dried bread crumbs
Nonstick cooking spray
Preheat the oven to 350 degrees and grease a large baking sheet. Cut the tops off of all the peppers and remove the veins and seeds. In a small bowl mix together the ricotta and Parmesan cheeses along with 1 1/2 tablespoons of the herbs, salt, and pepper. Loosely pack the peppers with the cheese filling. Place the milk in a shallow bowl or pie plate, the flour (season with salt and pepper) in a second bowl or pie plate, and the bread crumbs in a third bowl or pie plate. Season the breadcrumbs with the remaining herbs. Dip the peppers one at a time into the milk and then roll in the flour to coat. Repeat with all the peppers. Let sit for 5 minutes. Dip the flour coated peppers into the milk and then roll in the breadcrumbs to coat evenly. Place the peppers on the baking sheet and spray lightly with the nonstick cooking spray. Bake for 25-30 minutes, or until the peppers are soft and the filling is hot and bubbling.
Makes 6 Servings.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
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