Hungarian Peppers with rondelé® by Président® Garlic & Herbs Stuffing
Hungarian peppers are full of flavor with a medium spice level. Here, they are stuffed with a blend of sun-dried tomatoes, kalamata olives, pine nuts, bread crumbs and rondelé Garlic & Herbs Cheese Spread. The creamy cheese spread and dry sherry cut through the spice while pine nuts, panko crumbs and olives diversify the textures.
Prep Time
10 minCook Time
25 minServings
3Ingredients
- 3 oz rondelé® by Président® Garlic & Herbs Cheese Spread
- 3 Hungarian Peppers stemmed and seeded
- 3 oz Panko Breadcrumbs
- 1 oz Pinenuts toasted
- 3 tbsp Butter melted
- 1 oz Re-hydrated Sun Dried Tomatoes chopped
- 1 oz Chopped Kalamata Olives pitted
- 1/8 tsp Ground Black Pepper
- 1/2 cup Dry Sherry
Directions
- Pre-heat oven to 350 degrees.
- Melt 2 tablespoons butter in an 8-inch sauté pan.
- Add sun-dried tomatoes, kalamata olives, pepper and pine nuts. Stir and remove from heat.
- Add panko crumbs, rondelé garlic and herb spreadable cheese and ¼ cup sherry. Stir well.
- Place filling in a pastry bag and fill peppers.
- Push filling to end of each pepper with the end of a teaspoon.
- Fill each pepper to the brim of the large end. Place in a microwave safe bowl with 1-tablespoon butter and ¼ cup sherry.
- Wrap with plastic food film and microwave on high for 2 ½ minutes.
- Remove plastic film and transfer peppers and liquid into a baking dish. Bake for 20 minutes uncovered.
- Remove from baking dish to a serving plate and drizzle with pan juice.
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