I meant to have this up days ago as the Superbowl is tonight. We don’t watch it, so I completely forgot. In case anyone is still in need of some ideas before the game here are two that we love.
Cheese Stuffed Hot Peppers
I originally got the idea for these from here, though I have modified the recipe quite a bit. Also, I don’t measure. I throw it all into a bowl, add it to the peppers and if there is any left over I save the cheese for the next night (we used to eat these almost every night for a while) or I would throw the cheese into a frying pan and cook it up into a cheesey gooey wonderful mess.
~ any type of hot pepper (I don’t like jalapenos, but there would be ideal for appetizers for their size. I find them unpredictable. Some are too hot while others are perfect. I tend to use anaheim and then adjust the heat using the hot sauce).
~ sour cream
~ cream cheese
~ hot sauce
~ shredded smoked gouda (these are all different. The softer the cheese, the better it tends to melt, but there is not as much smoked flavor, I have found)
~ either some kind of sausage (whatever you prefer and depending on how hot you want these) or bacon.
Mix together the sour cream, cream cheese, hot sauce and smoked gouda in a bowl. If you go the sausage route, remove the casings from the sausage and break apart in a frying pan. Brown the ground sausage and let cool. Add the sausage to the cheese mixture to stuff into the peppers after they are prepared. Save the grease to rub over the tops of the peppers before you put them in the oven. It give them a better flavor and texture.
Prepare the peppers. Some will tell you to cut the peppers in half, take out the seeds and stuff each half. I simply make a small cut near the top (do not remove the top as it helps hold in the cheese) and stick my thumb in there to remove the seeds, then stuff the pepper whole. If you have a lot of people you may want to halve them. Next, if you are using the bacon instead of sausage, render some of the fat out of it by throwing it in the microwave for a short time (this helps is to crisp better in the over. How long depends on how many pieces you need). Then, instead of wrapping the pepper with the bacon I drape it over the top. This avoids the problem of the top of the bacon pepper being crisp and the bottom being soggy.
Put these in a 375 degree oven until the peppers looks cooked and the cheese is melted. How long depends on the type of pepper you choose.
This recipe obviously comes from Franks Redhot.
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK’S® REDHOT® Original Cayenne Pepper Sauce or FRANK’S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
The above is Frank’s recipe. I haven’t tried it this way. I have had it layered and I think it would be much better. Layer the cream cheese, shredded chicken breast (I don’t get the canned but cook them up myself and shred them) the blue cheese dressing (is how I’ve had it), the hot sauce (It uses a lot of hot sauce. If you like hot things, don’t be shy with it), more chicken, then more dressing, hot sauce and top with a mexican cheese. (The order of the layers might be wrong. I haven’t had this in quite some time. Apologies.) Put it in a 350 degree oven until heated through. Use tortilla chips to scoop up the goodness.
Sorry this is so late in regards to the Superbowl,. I hope you get to try them at some point and enjoy them!.