Thursday, September 30, 2010

Crescent-Wrapped Stuffed Peppers

Ok, this isn't really a recipe, because it kind of depends on how many peppers you have. But here's a description about what to do:

Ground meat (beef, sausage, turkey, soy crumbles) - about 1 lb.
butter - about 2 Tbsp
all-purpose flour - about 2 Tbsp
milk - about 2 cups
dash of cayenne
cheddar cheese - about a cup, shredded
diced tomatoes, drained of liquid, optional
peppers - banana, sweet Aruba, bell, etc. Amount depends on size. I used 3 med-sized sweet Arubas
Crescent roll dough - 1 to 2 cans, depending on how many peppers you want to make

Brown the meat. Drain.

Make a cheese sauce - melt butter in a saucepan. Stir in all-purpose flour. Stir for a few minutes to cook out the flour taste. Add about 2 cups of milk. Whisk until thickened. Add a dash of cayenne pepper and shredded cheese; stir until well combined. You could add some diced, drained tomatoes here, too. Stir cheese sauce into meat.

Cut the tops off the peppers. Scoop out the seeds and membranes. Stuff the peppers with the meat/cheese sauce.

Wrap each pepper in unrolled crescent dough. Depending on the size of the pepper you may need a couple of crescent rolls for each pepper. I used 3 Aruba sweet peppers and 6 large crescent rolls.

Put wrapped peppers in a baking dish sprayed with cooking spray. Cook according to the cooking instructions for the crescent rolls.

No comments: