GARLIC AND HERB STUFFED MINI PEPPERS - BETTYCROCKER.COM
These stuffed sweet peppers will become your new go-to-appetizer! Filled with flavorful cheese and topped with bread crumbs, you won’t believe how easy they are to put together.
Provided by Betty Crocker Kitchens
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
- Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on pan, cut sides up.
- In small bowl, mix Boursin™ cheese, cream cheese and ground red pepper with spoon until well blended. Place cheese mixture in small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture evenly among pepper halves, about 2 teaspoons for each pepper.
- In another small bowl, mix bread crumbs, melted butter and pepper. Sprinkle each pepper half with about 1/2 teaspoon bread crumb mixture; gently press into cheese mixture.
- Bake 15 minutes. Remove from oven, and sprinkle about 1/2 teaspoon Parmesan cheese on each pepper. Return to oven; bake 5 to 8 minutes or until tops are brown and cheese is melted. Let stand 10 minutes before serving. Top with chives. Serve warm.
Nutrition Facts : Calories 60 , CarbohydrateContent 4 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 75 mg, SugarContent 2 g, TransFatContent 0 g
TURKEY-CORNBREAD MEATBALLS, HERB GRAVY AND ROASTED GARLI…
Rachael mixes up her Thanksgiving menu with turkey and cornbread stuffing meatballs served with mashed potatoes, gravy + apple or cranberry sauce.
Provided by Rachael Ray
Number Of Ingredients 49
Steps:
- For the mashed potatoes, preheat oven to 425°F with rack at center
- Place garlic on foil, spray with a little oil and season with salt
- Fold up foil into a pouch and roast 45 to 60 minutes until soft and golden
- Cool and paste
- Peel and cube potatoes and cover with cold water, then bring to a boil
- Salt the water and cook until tender, about 15 minutes
- Heat half-and-half with butter in small pot
- Drain potatoes and pass through a food mill back into warm pot
- Add garlic, half-and-half and butter, season with salt, white pepper and nutmeg to taste
- Heat ½ inch of water in wide shallow pot to a low simmer, add the pot of potatoes and keep covered in water bath until ready to serve
- For the meatballs, preheat oven to 425°F with rack at center
- Melt butter in skillet over medium heat and add celery, onion, salt and pepper and soften a few minutes, then add garlic and stir a minute more
- Listicle: Rachael Ray Porcelain Enamel 12-Inch Nonstick Skillet Place stuffing in bowl
- Heat stock, pour over stuffing and let soak to soften
- Add celery, onion and garlic and let cool
- Cover raisins with ½ cup boiling water and let soak and plump
- Place turkey in large bowl and season with salt and pepper, fennel seeds, poultry seasoning and fresh herbs
- Add cooled stuffing and egg, then mix to combine
- Line a baking sheet with foil and parchment
- Score meat into sections to help portion meatballs or use a scoop
- Roll 2-inch meatballs for party size and larger 3- to 4-inch meatballs to serve as an entree
- Roast 2-inch meatballs for 12 to 15 minutes, larger meatballs for 22 to 25 minutes or until cooked through and golden
- For the gravy, melt butter in wide saucepan over medium heat, add garlic and herbs and swirl a minute or 2, then add flour and combine
- Whisk in lemon juice and stock and season with salt and pepper, then thicken a few minutes at low boil and adjust seasoning
- For the apple sauce, place ingredients in small pot and cook at medium to medium-high until thickened and a chunky sauce forms
- For the cranberry sauce, place ingredients in small pot, bring to a boil, then reduce heat a bit and cook to crack cranberries and form thickened sauce
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