RED PEPPER CHEESE RECIPES

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APRIL'S ROASTED RED PEPPER CHEESE BALL RECIPE | ALLRECIPES



April's Roasted Red Pepper Cheese Ball Recipe | Allrecipes image

A delicious combination of cheeses highlighted by the sweet and spicy flavor of roasted red pepper. I promise you'll love it! Roll in chopped nuts if you do not prefer parsley.

Provided by April May

Categories     Appetizers and Snacks    Dips and Spreads Recipes    Cheese Dips and Spreads Recipes    Cheese Ball Recipes

Total Time 10 minutes

Prep Time 10 minutes

Yield 24 servings

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package finely shredded Cheddar cheese
1 teaspoon garlic powder
1 pinch cayenne pepper
1?½ teaspoons Worcestershire sauce
? cup jarred roasted red pepper, drained and chopped
½ cup chopped fresh parsley

Steps:

  • In a medium bowl, mix together the cream cheese, Cheddar cheese, garlic powder, cayenne pepper and Worcestershire sauce. I use a hand mixer. Stir in the roasted red peppers last. Spoon the mixture onto plastic wrap, and cover with another piece of plastic wrap. Shape into a ball, and roll in parsley to coat. Refrigerate until serving.

Nutrition Facts : Calories 104.8 calories, CarbohydrateContent 1 g, CholesterolContent 30.3 mg, FatContent 9.6 g, FiberContent 0.1 g, ProteinContent 3.8 g, SaturatedFatContent 6.1 g, SodiumContent 128.2 mg, SugarContent 0.2 g

GRILLED CHEESE-STUFFED ROASTED RED PEPPERS RECIPE ...



Grilled Cheese-Stuffed Roasted Red Peppers Recipe ... image

Try a grilled appetizer that's easy and different. Roasted red bell peppers and tangy cheese are a perfect combo.

Provided by Pillsbury Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 5

3 large red bell peppers
1/8 teaspoon salt
6 slices (1/4 inch thick) fresh mozzarella cheese (about 6 oz)
2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh basil leaves

Steps:

  • Heat gas or charcoal grill. Place bell peppers on grill. Cover grill; cook over medium-high heat 10 to 13 minutes, turning every 3 to 4 minutes, until all sides are blistered and charred.
  • Place peppers in brown paper bag; fold down top. Let stand 5 minutes.
  • Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.
  • Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook about 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.

Nutrition Facts : Calories 60 , CarbohydrateContent 3 g, CholesterolContent 15 mg, FatContent 0 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 85 mg, SugarContent 2 g, TransFatContent 0 g

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