Sprinkle remaining 1/2 cup
cheese over tops of filled peppers, dividing evenly among the peppers.
Not exact matches
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream
cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn -
filling mixture
over the tart shell, spreading it out evenly 10) Cover the
filling with the second stretched tart shell 11) Use a fork to poke holes in the
top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle
top of tart with a generous amount
of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side
of vegetable salad (optional)
Arrange the
cheese wedges on
top of the apples and sprinkle remaining 1/2 cup pecans
over the
filling.
To assemble the
cheese pockets, add 2 slices
of pepperoni to each piece
of dough (make sure to put the pepperoni in the bottom half
of each piece
of dough, since you will be folding the dough
over to make pockets), then evenly distribute the
cheese filling on
top of the pepperoni, fold the dough
over the
toppings and seal with a fork, brush some extra virgin Spanish olive oil on
top of each pocket and transfer the 4 pockets into a baking tray and bake / broil between 12 - 14 minutes
Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half
of the
cheese on the bottom / Spread cooked leeks
over cheese, pour egg milk mixture
over the leeks / Sprinkle
top with remaining
cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more
filling / Remove from oven, lift out
of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.
Then pour the pumpkin mixture
over the
top of the cream
cheese filling (no more than 3/4 the way full).
Spoon about 2/3 cup
of chicken mixture down center
of each tortilla; fold in sides
of tortilla to cover
filling and place tortillas in a single layer in prepared dish; spoon remaining
cheese sauce
over top and then sprinkle with shredded cheddar
cheese and olives.
Layer 1/3
of the veggie / protein
filling over tortillas, followed by 1/4
of the
cheese, and tortillas, continuing until you finish with a
top layer
of cheese.
Top with 3 tablespoons
of shredded
cheese; fold dough
over filling and press edges together with a fork to seal.
Sprinkle 1/2 cup
of the mozzarella
over the sauce, and then
top with one - quarter
of the
filling ingredients and 1 tablespoon
of the Parmigiano
cheese.
This is another tasty stuffed bell pepper recipe which prepares with a thick coating
of cheese over the
top and used to
fill the stuffing after slitting each pepper from the middle -
Go meatless by substituting the beef
filling with black beans, pick up a few gluten - free tortillas made with corn, and sprinkle some Daiya «
cheese»
over the rest
of your veggie
toppings for an ooey - gooey melt factor.