Macaroni Grill Stuffed Peppadew Food

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STUFFED PEPPADEW PEPPERS



Stuffed Peppadew Peppers image

Provided by Sandra Lee

Categories     appetizer

Time 15m

Yield 24 peppers

Number Of Ingredients 3

6 ounces herbed soft goat cheese, room temperature
24 peppadew peppers (found in the grocery store near the olive jars)
1 bunch chives

Steps:

  • Place goat cheese in a zip top bag. Snip a small hole from the corner of the bag and pipe into peppers. Chill until ready to serve and garnish with chives.

STUFFED PEPPADEW PEPPERS



Stuffed Peppadew Peppers image

"I like to use gorgonzola because it's a bit sweeter and smoother than regular blue cheese. And it's a funky Italian - just like me," says Jeff.

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 30m

Yield 24 stuffed peppers

Number Of Ingredients 3

1/3 pound gorgonzola or other blue cheese, cut into 24 small cubes
24 small fresh basil leaves (or 12 large leaves, sliced in half from tip to stem)
24 sweet piquante peppers, such as Peppadews

Steps:

  • Place a cube of gorgonzola on top of a basil leaf. Roll up the basil around the cheese and stuff into a pepper. Repeat with the remaining ingredients.

STUFFED PEPPADEW® PEPPERS



Stuffed Peppadew® Peppers image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 15m

Yield 24 peppers

Number Of Ingredients 4

12 sandwich-size slices soppressata, sliced in half
24 small fresh basil leaves or 12 large leaves, sliced in half from tip to stem
1/3 pound blue cheese or gorgonzola, cut into 24 small cubes
24 sweet piquante peppers, such as Peppadews®

Steps:

  • Lay a slice of soppressata on a cutting board. Place a basil leaf in the center with the curved part of the leaf aligned with the curved part of the soppressata. Place a cube of blue cheese on top of the basil. Roll up the soppressata around the basil and cheese and stuff into a pepper. Repeat with the remaining ingredients.

MACARONI GRILL STUFFED PORTOBELLOS CLONE



Macaroni Grill Stuffed Portobellos Clone image

I've never eaten there, and the item is off the menu now, but someone asked for this recipe and I tracked it down on another site. If it's not the same, it still sounds good to me, so I'm posting it and planning to make it soon as a vegetarian entree.

Provided by zeldaz51

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 large portabella mushrooms, stems removed (about 4-inch diameter)
2 tablespoons olive oil
2 cups ricotta cheese
4 ounces crumbled feta cheese
2 tablespoons chopped fresh basil
1 cup finely sliced fresh raw spinach
1/4 teaspoon black pepper
salt
1 yellow pepper, cut into four half-inch thick rings
1/2 cup grated parmesan cheese
4 cups mixed baby greens
1 red bell pepper, finely diced, and remaining yellow pepper, finely diced

Steps:

  • Brush the top and bottom of each mushroom with a little oil. Place face up on a platter (or baking sheet, if cooking indoors).
  • In a small bowl, combine the ricotta, feta, basil, spinach, pepper and salt. Mix well. Divide the mixture in the center of each mushroom. Top with one of pepper ring and 1/4 of the grated Parmesan cheese. Place on grill with medium coals and cover grill or in a 350 degree oven for 10-15 minute or until mushrooms are cooked and cheese is melted and filling is hot.
  • Serve hot on bed of mixed greens and garnish with diced peppers. .

Nutrition Facts : Calories 449.7, Fat 33.2, SaturatedFat 17.9, Cholesterol 100.5, Sodium 646.2, Carbohydrate 13.9, Fiber 2.4, Sugar 5.1, Protein 25.7

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