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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 16 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 72
  • Fat: 3.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.7g
  • Carbohydrate: 2.9g
  • Fiber: 0.5g
  • Cholesterol: 12mg
  • Iron: 0.2mg
  • Sodium: 207mg
  • Calcium: 142mg

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. 1. Preheat broiler to high.
  2. 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. 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.
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