It is so hard to believe that 2020 is almost half over! On the one hand, it feels much later in the year because we have all been stuck at home for so long with strict limits on what we can and cannot do and where we can or cannot go. On the other hand, it feels like we are still back in early Spring because we have missed so many of our usual activities for that season.
The reality is that Father’s Day is this coming weekend. And some of us have the freedom to return to a more normal existence with some precautions and others of us are still pretty restricted, with every variation of a return to normal in between. No matter. It is still a good time to honor fathers with some inspired food. We won’t be able to celebrate my father in person as he lives close to 800 miles away from us, on the East Coast. But I will be able to celebrate Eric, the awesome father of my children. The festivities will start with an appetizer.
Broccoli & Scallion Stuffed Mini Peppers
Broccoli & Scallion Stuffed Mini Peppers (adapted from tasteofhome.com) Total Time Required: 40 minutes, Makes: 2 dozen appetizers
Ingredients:
- 12 miniature sweet peppers
- 8 ounces cream cheese, softened
- 1 scallion, minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2/3 cup (2-1/2 ounces) fresh or frozen broccoli
- 2/3 cup (2-1/2 ounces) shredded cheddar cheese
Directions:
Preheat the oven to 400° F. If using frozen broccoli, thaw it first. If using fresh broccoli, trim off the florets and cut through the trunk of each floret to make bite-sized pieces. Blanch the florets in a large pot of boiling water for 1-2 minutes. Remove the florets from the water and plunge them into a bowl of ice water. Cut the peppers lengthwise in half and remove the seeds.
Halve and seed the peppers.
Pulse the broccoli in a food processor until finely chopped.
Process the broccoli until it is finely chopped.
Add the cream cheese, scallions, salt, and pepper into the food processor and pulse until it is all well combined with the broccoli.
Add the cream cheese, scallion, and salt & pepper to the broccoli and . . .
. . . pulse under the filling is well combined.
Spoon the mixture into the pepper halves.
Stuff the peppers with the filling.
Place the peppers on a baking sheet and bake until they are heated through, 9-11 minutes. Sprinkle them with the cheddar cheese and bake until cheese is melted, about 3-4 minutes longer.
Add the cheddar cheese to the pepper halves.
Cool slightly before serving.
Allow them to cool slightly before serving.
This will just be the starter for Father’s Day this weekend! ~Linda
Broccoli & Scallion Stuffed Mini Peppers (adapted from tasteofhome.com) Total Time Required: 40 minutes, Makes: 2 dozen appetizers
Ingredients:
- 12 miniature sweet peppers
- 8 ounces cream cheese, softened
- 1 scallion, minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2/3 cup (2-1/2 ounces) fresh or frozen broccoli
- 2/3 cup (2-1/2 ounces) shredded cheddar cheese
Directions:
Preheat the oven to 400° F. If using frozen broccoli, thaw it first. If using fresh broccoli, trim off the florets and cut through the trunk of each floret to make bite-sized pieces. Blanch the florets in a large pot of boiling water for 1-2 minutes. Remove the florets from the water and plunge them into a bowl of ice water. Cut the peppers lengthwise in half and remove the seeds.
Pulse the broccoli in a food processor until finely chopped. Add the cream cheese, scallions, salt, and pepper into the food processor and pulse until it is all well combined with the broccoli. Spoon the mixture into the pepper halves.
Place the peppers on a baking sheet and bake until they are heated through, 9-11 minutes. Sprinkle them with the cheddar cheese and bake until cheese is melted, about 3-4 minutes longer. Cool slightly before serving.