Pimiento Cheese-Stuffed Squash Blossoms

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

Pimiento Cheese-Stuffed Squash Blossoms

Pimiento Cheese-Stuffed Squash Blossoms
Recipe from Cooking Light, June 2013

Ingredients:
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

Method:

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s