Stuffed baby peppers

Last weekend ended our CSA. As a thank you, we received 7 pounds of whatever variety of apples they had (which was about 8) and two boxes of potatoes, tomatoes, & baby bell peppers.

I took those baby bell peppers & froze them as an appetizer for the future. Did you hear that echo? Let me say it again - Appetizer Forrrrr the Futurrrrrrrre!!



Here's what happened:

Stuffed baby bell peppers

1 package of cream cheese (1/3 less fat)
1/2 head of garlic (optional)
1/4 cup of sundried tomatoes (or your own oven-dried)
handful of fresh basil or other herbs
a quart or more of baby bell peppers

Preheat oven to 350. Slice one line into the baby bell peppers. This will be where we pipe the filling into the pepper. It makes sense to slice the line where the pepper naturally is face-up. Dig out (if you want) the seeds & ribs of the peppers. (I didn't on the 2nd time making these.)

Mince the garlic, chop the tomatoes into small pieces. Mix into the cream cheese. Place the mixture into a heavy duty quart-size ziploc bag. Snip one of the tips.

Pipe the mixture into each of the peppers. Lay onto a rimmed baking sheet or rimmed dish.

To make now: Bake until the cheese filling looks done - about 15-20 minutes.

To freeze for later: Lay the peppers onto a sheet pan & place in the freezer for about 3 hours. Make sure the peppers don't touch. Then, bag the peppers in a freezer ziploc bag & store for the Futurrrrrrre! I haven't used them since they've been frozen, but I would imagine that you'd bake them for 45-60min at 350 or 375 from frozen.

Yummy!