Roasted Stuffed Peppers Appetizer

Roasted Peppers Appetizer

 

Ingredients:

·         4 peppers

·         2 ounces feta cheese

·         4 ounces cream cheese, at room temperature

·         4 ounces shredded smoked pepper Jack cheese

·         A small handful fresh cilantro, finely chopped

·         2 tablespoons grated onion

Directions

1.   Preheat the oven to 425 degrees F.

2.   Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.

3.   Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.

Pepper Dip recipe

·        1/2 - 1 med. pepper with seeds in, chopped finely

·        1 cup cream cheese

·        1.5 cup Shredded Montery Jack Jalapeno Cheese & Sharp Cheddar Cheese combined

·        1 large Tablespoon hot sauce

·        1 cup sour cream

·        1/4 cup of minced fresh onion or onion powder

·        1 tsp. garlic salt

·        1 tsp. fresh garlic minced

·        small bunch of finely chopped cilantro w/ few stems

·        salt and pepper to taste

Directions:

 
Combine and mix well all ingredients in a midsized bowl then bake in a ceramic dish on about 400- 450 degree small oven until top is golden brown and bubbly.

Serve hot with Gourmet colored Tortilla chips as an appy Dip. 

Layered Chocolate Mousse

Ingredients

Milk – 4 cups
Sugar – 1 cup
White chocolate – 1/4 cup
Chocolate chips - 1/4 cup
Gelatin – 4 tsp
Custard powder – 5 tsp
Egg -2
cream

Method

Heat 3 cups of milk (keep 1 cup aside).  

Add gelatin (which has been dissolved in hot water). 

Mix custard into the 1 cup of cooked milk and add to mixture. 

Separate the egg. Mix yolk and add a  tablespoon custard mixture to the yolk. 

Pour the yolk into the custard mixture. Stir till thick. 

Beat egg white till stiff. Add sugar to it. 

Coffee solution is slowly added to egg white very gently fold in cream.
NB Do not moisten gelatin with milk. Dissolve in water first.

Layered Chocolate Mousse

1.    Halve mixture between 2 bowls. stir cooled chocolate into one half and a few drops of peppermint essence into other half.

2.  Spoon chocolate and peppermint mousse mixtures into 6 individual serving dishes, refrigerate until set.

3.  Decorate as desired with cream, strawberries and grated chocolate.

4.  To achieve the tilted layered look I used half-cylinder silicone moulds placing the moulds on a rimmed baking sheet and then placing one glass in each cavity on an angle. 

 

When using the tilted layered look do a trial run filling the glasses with water. 

This will help you judge how much mixture you will need for each glass.

I will also help you determine how best to fill the glasses for best presentation

 

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