Vegetables, Potatoes & Sides

Featured Recipe

Roasted Red Pepper Cheese Filling for Vegetables

Servings: 3-4
Preparation time: 5 minutes
    • 8 oz. The Perfect Purée Roasted Red Pepper,  thawed
    • 3/4 cup grated sharp cheddar cheese
    • 1 beaten egg
    • Salt and pepper to taste
    • Pinch of cayenne pepper
    • Vegetables for stuffing such as zucchini, yellow or patty pan summer squashes or medium baked potatoes

1. In a small bowl stir together the Roasted Red Pepper puree, cheese, egg, salt and pepper to taste, and cayenne pepper until well combined. Cover and chill in refrigerator until ready to use.
2. Hollow out desired vegetables for stuffing; for squash, steam over simmering water until nearly tender; do not overcook. Drain upside down on paper towels. For baked potatoes, hollow out center; reserve.
3. Spoon the filling into hollowed-out squashes, or mix filling with reserved potato and spoon into potatoes, mounding tops. Bake stuffed vegetables on a baking sheet in a 375° oven about 5 minutes, or until cheese is melted and filling is hot. Serve immediately.

Serving Suggestion:
This side dish is an excellent accompaniment to grilled or roasted meats or poultry. Garnish with Italian parsley or fresh basil leaves.
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