I’ve been seeing pictures of stuffed squash blossoms in the foodie world for a while now, and I’ve been intrigued. I love squash and really had no idea what in the world this might taste like. So when my brother-in-law planted a ton of squash, I kept my fingers crossed that I could persuade him to let me have some blossoms. And he did!
I found a recipe in Cooking Light for the stuffed blossoms, and that magazine has never steered me wrong so I went with it. They are stuffed with a homemade pimiento cheese, how yum! I love pimiento cheese, but only if it’s homemade. The store-bought junk is awful so if you think you don’t like it, and that’s all you ever had, then try again. This recipe was pretty easy to make, I think it makes a difference to roast the peppers yourself, rather than the jarred kind. The blossoms themselves really didn’t have much of a taste, they were primarily a vehicle for serving up that delicious pimiento cheese! This would be a great (visually impressive) appetizer for a small dinner party.
Pimiento Cheese-Stuffed Squash Blossoms
Recipe from Cooking Light, June 2013
1 small red bell pepper, halved and seeded
1/2 cup fat-free cream cheese, softened
3 tbsp. minced green onions
1 tbsp. mayo
1/2 tsp hot sauce (I used Tabasco garlic flavor)
dash of ground red pepper
2.5 oz. extra sharp cheddar cheese, shredded (I used a Cabot Vermont white)
1 slice bacon, cooked and crumbled
8 fresh squash blossoms, thoroughly washed
Set the broiler to high and place the bell pepper halves skin side up on a pan covered with foil and sprayed with nonstick spray. Broil until they are blackened, then place in a paper bag, closed well for five minutes. (I had never heard of this approach but it worked well!) Peel the blackened skin off and dice the bell pepper.
In a bowl, combine the diced bell pepper and all of the rest of the ingredients (except the squash blossoms) until well-mixed. VERY carefully (use a very small spoon) stuff the mixture into the squash blossoms and serve.