Rating: 4.5 stars
2 Ratings
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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.

Julianna Grimes
Recipe by Cooking Light June 2013

Gallery

Squire Fox; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
16 mins
total:
25 mins
Yield:
Serves 8 (serving size: 1 stuffed blossom)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

  • 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.

Nutrition Facts

72 calories; fat 3.8g; saturated fat 1.8g; mono fat 0.4g; poly fat 0.2g; protein 5.7g; carbohydrates 2.9g; fiber 0.5g; cholesterol 12mg; iron 0.2mg; sodium 207mg; calcium 142mg.
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