Pimiento Cheese-Stuffed Squash Blossoms

Photo: Squire Fox; Styling: Mary Clayton Carl
Fresh squash blossoms are a lovely seasonal treat. Enjoy the contrast of crisp, fresh flowers with rich, creamy cheese spread. Be sure to use the best bacon you can find--brands that smoke with real wood offer the best flavor. And roast your own pepper; jarred versions may taste tinny. Use plain cheddar cheese for a mild flavor, or choose extra-sharp for more tang.

Yield:

Serves 8 (serving size: 1 stuffed blossom)

Recipe from

Recipe Time

Hands-on: 16 Minutes
Total: 25 Minutes

Nutritional Information

Calories 72
Fat 3.8 g
Satfat 1.8 g
Monofat 0.4 g
Polyfat 0.2 g
Protein 5.7 g
Carbohydrate 2.9 g
Fiber 0.5 g
Cholesterol 12 mg
Iron 0.2 mg
Sodium 207 mg
Calcium 142 mg

Ingredients

1 small red bell pepper, halved and seeded
1/2 cup fat-free cream cheese, softened
3 tablespoons minced green onions
1 tablespoon canola mayonnaise
1/2 teaspoon hot sauce (such as Texas Pete)
Dash of ground red pepper
2.5 ounces cheddar cheese, shredded (about 3/4 cup)
1 applewood-smoked bacon slice, cooked and crumbled
8 fresh squash blossoms

Preparation

1. Preheat broiler to high.

2. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place roasted pepper in a paper bag, and fold to close bag tightly. Let stand for 5 minutes. Peel and chop bell pepper.

3. Place 3 tablespoons bell pepper in a medium bowl; reserve remaining pepper for another use. Add cream cheese and next 6 ingredients (through bacon) to pepper in bowl, and stir until well blended. Carefully make a slit in each squash blossom; open and spoon 2 tablespoons cheese mixture into each blossom. Press to close.

Note:

Julianna Grimes,

June 2013