Ingredients:
- 6 mild hatch peppers
- 2 heads of roasted garlic
- 8oz whipped, chive-flavored cream cheese
Directions:
- Preheat your oven to 350 degrees.
- Mix together cream cheese and garlic.
- Cut off the tops and tips of the peppers and cut them in half crosswise.
- Then slit each have lengthwise on one side.
- Remove the seeds and membranes of the peppers.
- Place on foil-lined baking sheet.
- Fill each pepper equally with the cream cheese mixture.
- Place in the oven for 30 minutes, or until peppers are tender and cheese mixture is warm and bubbly.
Appetite for life: History of garlic reaches back 6,000 years | Sarafina's Kitchen
[…] This can be used in many, many recipes, like my recipe for Stuffed Hatch Peppers found on my blog, […]
Recipe perfect as is but for half the stuffing leftover I added fresh cilantro. Also tasty recipe very versital.
Glad it worked well for you! Great idea of adding cilantro. đŸ™‚
do you roast the peppers first. I found that the skin is tough if not roasted. dorothy
No ma’am…I did not roast them and they worked just fine. đŸ™‚