photo by InterContinental Hong Kong
courtesy of domskitchen.com
Baked Pepper Shooters My version of pepper shooters is served up baked and breaded. I chose to use mini sweet peppers, which you can find bagged in the produce section of your grocery store. The sweet peppers come in multiple colors (red, yellow and orange), which make for a nice presentation. You can use jalapenos if you’re looking for more heat. In place of sharp provolone, I used a tomato-basil feta, which added a slight creamy texture and tangy taste that complemented the pepper. Come summer time, you can also grill these on the open flames! Ingredients: ➜1 12-oz package mini sweet peppers (you can substitute jalapenos for more heat) ➜ 1 6-oz container crumbled feta cheese (plain or seasoned, your choice) ➜ 4 slices of prosciutto or ham, torn into small pieces ➜ olive oil ➜ breadcrumbs Directions: Preheat oven to 350˚. Slice the peppers lengthwise, remove seeds (there won’t be many seeds in the mini sweets). Stuff the peppers with the crumbled feta, then top with a piece of prosciutto or ham. Lightly drizzle the peppers with olive oil, then add a light dusting of breadcrumbs on top. Place the peppers on a sprayed baking sheet. Bake for 15 minutes.
Remove from oven, plate and serve immediately.
The Stolfo Funeral Home Where everyone is treated like family Paul C. Stolfo, Director 2536 S. Broad Street Philadelphia, PA 19145 215.334.7376
rowhome magazine
| 69