First off, let me say GO DUCKS!!! What a beating they layed down today!
Nothing beats food and football with my family! I have lived the last 14 years in Southern California, 900 miles away from my family and my hometown! Only a handful of times have I been able to watch an Oregon Duck game with them in those 14 years. Now that I have moved back to Eugene, I can watch them all with my family. So with a full house today, I made them some yummy food. On todays menu we had 3-cheese stuffed Anahiem peppers and grilled BBQ Chicken Pizzas on whole wheat crust!
Lets begin with the stuffed Anahiems! These were so amazing! If you recall my previous post, I shared about the peppers I picked from a garden my husband found of craigs list. Today half of them were stuffed and eaten up in less than 20 minutes! Here is how you make them!
Ingredients
15 medium/large Anahiem peppers
1 cup of cream cheese
1 12oz package of Queso Fresco
1-1/2 cup of grated Montery Jack Cheese (divided in half)
Directions
Begin by cutting a section out of the top of each pepper. Remove the ribs and seeds. We all found that we missed the heat from the ribs and seed, so if you like it spicy, leave them! Next time I will! Your peppers will look like this:
Nothing beats food and football with my family! I have lived the last 14 years in Southern California, 900 miles away from my family and my hometown! Only a handful of times have I been able to watch an Oregon Duck game with them in those 14 years. Now that I have moved back to Eugene, I can watch them all with my family. So with a full house today, I made them some yummy food. On todays menu we had 3-cheese stuffed Anahiem peppers and grilled BBQ Chicken Pizzas on whole wheat crust!
Lets begin with the stuffed Anahiems! These were so amazing! If you recall my previous post, I shared about the peppers I picked from a garden my husband found of craigs list. Today half of them were stuffed and eaten up in less than 20 minutes! Here is how you make them!
Ingredients
15 medium/large Anahiem peppers
1 cup of cream cheese
1 12oz package of Queso Fresco
1-1/2 cup of grated Montery Jack Cheese (divided in half)
Directions
Begin by cutting a section out of the top of each pepper. Remove the ribs and seeds. We all found that we missed the heat from the ribs and seed, so if you like it spicy, leave them! Next time I will! Your peppers will look like this:
Next prepare the filling. In a food processor or by hand, combine all the remaining ingredients, minus 3/4 cup of the Montery Jack cheese. Stuff each pepper with the mixture.
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