Stuffed peppers make a colorful appetizer for your next dinner party. The cool cream cheese mellows the heat of the pepper, offering your guests a true explosion of flavor.
18 cherry peppers
1 large baking potato
1 cup diced zucchini (about 2 small)
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 1/2 teaspoons olive oil
1/4 cup dry white wine
1/4 cup grated Parmesan cheese, divided
1 (3-ounce) package cream cheese, softened
2 tablespoons sour cream
1/2 teaspoon salt
How to Make It
Cut tops from peppers, and remove seeds and membrane. Set tops aside.
Cook peppers in boiling water to cover 1 minute, and drain. Plunge into ice water to stop the cooking process; drain and set aside.
Peel potato, and cut into 1-inch pieces. Cook in boiling water to cover 20 minutes or until tender; drain and mash.
Sauté zucchini and next 3 ingredients in hot oil 3 minutes. Add wine, and cook 2 minutes or until liquid is evaporated. Remove from heat.
Stir together potato, zucchini mixture, 3 tablespoons grated Parmesan cheese, and next 3 ingredients. Spoon into peppers and place in a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with remaining 1 tablespoon cheese, and replace pepper tops.
Bake at 400° for 10 minutes or until lightly browned.