Bruschetta with Roasted Peppers and Ricotta Cheese

Bruschetta with Roasted Peppers Main Pic

This Roasted Pepper and Ricotta Cheese Bruschetta is SHOCKINGLY DELICIOUS! There’s a smokey sweetness to every bite that just melts in your mouth with the nice crispy crunch of a toasted French Baguette.  If that doesn’t convince you to try this recipe, then check out my Tomato and Basil Bruschetta recipe or my Broccoli and Cheese Dip listed below.

CLICK HERE for Tomato & Basil Bruschetta
CLICK HERE for Broccoli & Cheese Dip

Bruschetta Ingredients:

1 lbs Sweet Peppers, small lunchbox
1 Baguette, sliced and toasted
1 cup Ricotta Cheese
1/4 cup Scallions

Marinade
1/4 cup Olive Oil
2 Garlic Cloves, chopped
1/2 tsp Basalmic Vinegar
1/2 tsp liquid smoke
1/4 tsp salt


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Proctor Silex 72500RY 1-1/2-Cup Food Chopper


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Stuffed Peppers – South Western Poblanos with Rice, Veggies and Cheese

Stuffed Peppers

This Stuffed Peppers recipe will really surprise you.  It’s got a perfect balance of Tex-Mex going on that is literally out of this world.  It starts with Broiled Peppers, a mix of refreshing ingredients you’d normally find in South Western dishes, tossed with Chipotle Chicken, Creole Seasoning and then smothered with Cheese.  I lay down a thin layer of my red Enchilada Sauce on a plate just before I add the Stuffed Peppers and place them back under the Broiler to melt the Cheese.  When these Poblanos hit the table, Dinner is most definitely served!

There are a few other recipes you will need like Spanish Rice, Chipotle Chicken and Enchilada Sauce, to complete this recipe and they are listed below.  Just Click the name in the recipe for the full ingredients and video tutorial for each one if you’re needing the exact ingredients!

Stuffed Peppers Ingredients:

8-10 Poblano Peppers
1 cup Spanish Rice
1 cup Chipotle Chicken
1 cup Enchilada Sauce
1 cup Colby Jack Cheese, grated
1 can Black Beans, strained and rinsed
1 can White Corn, strained
2 Green Onions, chopped
1 tomato, chopped
1 Garlic Clove, chopped
1 tbsp Fresh Cilantro, chopped
1/2 Lime, freshly squeezed
1 tbsp Olive Oil
Creole Seasoning, to taste

Green Enchilada Sauce

Jalapeno Main Pic

This is my Green Enchilada Sauce recipe.  It’s as good as it gets!  I had several requests to make it after I posted the Red Enchilada Sauce and since I’m planning on making Chili Verde for my next Video recipe, I thought I better get on this so you can have all the sauce ingredients to make that as well.

I made this with fresh Tomatillo Tomatoes and Anaheim Peppers.  It has Onions, Garlic and a few dry ingredients that real help lift the natural flavors in this sauce.  There’s only a few minutes of prep and only 10 minutes of cook time, so you can crank this sauce out fast.  It goes great with Chili Verde and it makes fantastic Chicken Enchiladas and I’ll post that recipe link down below along with the Red Enchilada Sauce I mentioned.

CLICK HERE for Chicken Enchiladas!

CLICK HERE for Red Enchilada Sauce!

Green Enchilada Sauce Ingredients:

3 Anaheim Peppers
8 Tomatillo Tomatoes
2 Green Onions
1 Jalapeno (optional)
Chicken Broth, just enough to cover veggies
2 Garlic Cloves
1 tbsp Cumin
1 tsp Mexican Oregano
1/2 tsp Black Pepper