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.
Southern Living NOVEMBER 1997
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.
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