Mini Fiesta Stuffed Peppers

Welcome to Manday (too lazy to write Man Monday…explained below),

So I just finished writing a 12 page paper, a 1 page discussion, and a 1 page literary review summary.  So forgive me if I don’t want to write much this week.

These

peppers

are

great.

The end.

Bah ha! Just kidding. I’m a survivor. Though I’ve just waded through the torrents of master’s degree hell, I shall press on and write this blog post.  I take strength from the ever persistent Alfalfa from the Little Rascals. He never gave up on Darla. Even after farting bubbles in front of her (and a multitude of laughing on-lookers), he refused to give up. In the end, he wins the girl. You’re a champ Alfalfa!

Anyway, food… right? Yes.

If you are looking for a great, simple, and delicious appetizer, these little guys should do the trick. Just don’t eat them while watching a documentary about Auschwitz. Otherwise, every time you eat them, you will get depressed and sad and miserable and stuff, as a result of some horribly designed conditioned response.  Not that this happened to me or anything…

Mini Fiesta Stuffed Peppers

Makes 12-18 peppers
Recipe from A Few Shortcuts
Ingredients:

• 12-18 mini peppers
• 8 oz cream cheese, softened
• 4 oz shredded cheddar cheese
• 4 oz Monterrey Jack cheese
• 1 tbsp lime juice
• 1 tbsp cilantro, chopped
• 1/2 tsp garlic salt

Directions:

1. Preheat oven to 350ºF.
2. Slice the peppers in half, hot dog style. Clean out the seeds and white membrane with a spoon. For the love of Zues, DON’T touch your eyes… or other tender areas… until you wash your hands. 😉
3. In a bowl, mix all the cheeses, lime, cilantro, and garlic salt.
4. Carefully (or not, they’re your peppers not mine) spoon the filling into each pepper. Be generous.
5. Bake the peppers on a cookie sheet for 20 minutes or until melty and browned.

Wow. I just realized this post was all over the place! Papers, Alfalfa, Peppers, Auschwitz… I’m glad you guys even deal with me at all… At least enjoy the peppers will you?