Monday, July 27, 2015

Wild Rice and Goat Cheese Stuffed Peppers


Peppers are poppin' in the garden!  Time to start creating!
All I gotta say right now is my hubbie better get home soon to share these with me or I might eat them all!
I have jalapenos and banana peppers growing in the garden as usual this summer.  I love the flavor of both, the banana peppers are more mild but I will say that they are not as firm cooked as a jalapenos texture is.
But sometimes the pinos are just to spicy on my precious little girl tongue ;)  Kidding!



What you will need is:
12 Peppers, I used jalapeno and banana peppers
4 oz cream cheese, softened
4 oz goat cheese
4 Tablespoons bacon fried and chopped
2 Tablespoons Wild Rice, cooked but not fully
3 Tablespoons bread crumbs
1/8 Teaspoon garlic powder
1/8 Teaspoon onion powder
Dash salt and pepper
1 Tablespoon olive oil and butter for frying bread crumbs

How to make them:
Preheat your oven to 350, line a baking sheet with parchment paper
Cook your bacon, crumble it - set aside
Cook your wild rice, but do not cook the full recommended time you want them to have a little crunch to them still.
Wash your peppers, cut them length wise.  Try leaving the stem attached it makes for a nice presentation (you won't eat that part).
Deseed the pepper, you might want to wear gloves, I have burned my hands before.  It pained for hours, if that happens to you soak your hands in milk that really helps.
Set your peppers on baking tray, until you're ready to stuff.
Add olive oil and butter to a pan, saute your bread crumbs till crisp, set aside
Mix together your cream cheese, goat cheese, bacon, wild rice and seasonings.
Stuff your peppers with your cheese mixture and top with bread crumbs.



Cook 12-15 minutes, less time if you do not want the peppers to soften much.



The smoothness of the cheese and the crunchiness of the bacon, wild rice and rich bread crumb topping is just wonderful!
I just loved them and I think you will too!


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