Served with garlic toast, this savory bell pepper dish is the perfect beginning to any meal!
Ingredients
4 medium sweet red peppers
3 tablespoons olive oil, divided
1 medium onion, finely chopped
4 garlic cloves, minced
1 package (8 ounces) cream cheese, softened
8 ounces fresh goat cheese, softened
1 cup grated Parmesan cheese
2 to 3 medium tomatoes, seeded and finely chopped
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh parsley
1/2 teaspoon hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
HERBED GARLIC TOASTS:
1/2 cup butter, softened
1 tablespoon minced fresh parsley
2 garlic cloves, minced
24 slices French bread baguette (1/4 inch thick)
Directions
Remove tops and seeds from peppers; rub peppers with 1 tablespoon oil. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes. Remove from oven; turn peppers upside down in baking dish to drain.
In a small skillet, saute onion in remaining oil until tender. Add garlic: cook 1 minute longer. Transfer to a large bowl. Stir in the cheeses, tomatoes, cilantro, parsley, pepper sauce, salt, and pepper. Spoon into pepper cups; return to baking dish.
Bake, uncovered, at 350° until heated through, 25-30 minutes.
Meanwhile, in a small bowl, combine the butter, parsley, and garlic; spread over baguette slices. Place on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Serve with cheese spread