Overall, I would say this is a good concept, but the proportions are off. Way too much red pepper and green onion. It was not balanced. I had to double everything else to compensate for it. Next time, I will only use 1 Tbsp. of each.
Pimiento Cheese-Stuffed Squash Blossoms
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.
More From Cooking Light
Total: 25 Minutes
- 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
- 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
- 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.
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