SWADDLED PEPPERS
These are so good. They will definitely be at our Super Bowl Party this year! I posted that this recipe would serve 8 but...believe me you will want more than just 2!!!
Provided by Kathi Doyle
Categories Vegetable Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 375°F. Spray cookie sheet with cooking spray. In small bowl, mix cream cheese, lime peel, cilantro and lime juice until well blended; set aside. Carefully remove stems from chiles; cut each in half lengthwise. Remove and discard seeds.
- 2. Unroll dough on cutting board; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
- 3. For each appetizer, spoon 1 teaspoon cream cheese mixture into chile half; place chile, cream cheese side down, on dough triangle with point of chile near top point of triangle. Wrap sides of triangle up over chile; pinch to seal. Bring point of triangle down over end of chile to cover; pinch to seal.
- 4. In separate shallow dishes, place melted butter and Parmesan cheese. Dip each dough-wrapped chile into butter; roll in cheese to coat. Place on sprayed cookie sheet.
- 5. Bake at 375°F. for 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
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Rehan Mehar
[email protected]This recipe is amazing! I've never had stuffed peppers like this before. The swaddling technique really makes a difference. The peppers are so tender and flavorful, and the filling is delicious. I will definitely be making this again and again.
Anil Singh
[email protected]I was disappointed with this recipe. The peppers were tough and the filling was dry. I followed the recipe exactly, so I'm not sure what went wrong.
AKI TELICOM
[email protected]I've made this recipe several times and it's always a hit! The peppers are always perfectly cooked and the filling is flavorful and moist. I love that I can make this dish ahead of time and it reheats well.
Afnan shahid Rasheed
[email protected]This recipe is a keeper! I've made it twice now and both times it's been a hit with my family and friends. The peppers are always tender and flavorful, and the filling is delicious. I highly recommend this recipe!
Linay Peterson
[email protected]I'm a vegetarian, so I used tofu instead of ground beef in this recipe. It turned out great! The tofu was flavorful and moist, and the peppers were perfectly cooked. I'll definitely be making this again.
Wamwea Wawira
[email protected]Meh.
Pamela Hopkins
[email protected]I've been making stuffed peppers for years, but this is the first time I've tried the swaddling technique. What a difference it makes! The peppers were so tender and juicy, and the filling stayed perfectly in place. I'll never make stuffed peppers th
arleen medina
[email protected]These were delicious! I followed the recipe exactly and they turned out perfect. The peppers were perfectly cooked and the filling was flavorful and moist. I highly recommend this recipe!
Chioma Rosemary
[email protected]I'm not a huge fan of bell peppers, but I decided to try this recipe anyway. I'm so glad I did! The swaddling technique made the peppers surprisingly tender and flavorful. I'll definitely be making this again.
Dastheny Rebaza
[email protected]My family and I love stuffed peppers, but I'm always looking for new ways to make them. This recipe is a great twist on the classic dish, and the swaddling technique really helps keep the filling moist and flavorful. I will definitely be making this