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.

Recipe by Southern Living November 1997

Gallery

J. Savage Gibson; Styling: Trinda Gage

Recipe Summary

Yield:
18 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut tops from peppers, and remove seeds and membrane. Set tops aside.

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  • 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.