Posts Tagged ‘peppers’

Cheesy Crab Stuffed Peppers #SundaySupper

Sunday, June 7th, 2015

This post is sponsored by the Wisconsin Milk Marketing Board in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

cheesy crab stuffed peppers |

It’s no secret that cheese is a favorite ingredient in the foodie tots kitchen. Whether we’re enjoying a comfort food mac-and-cheese night or a nutritious after school snack of apples and cheddar, you can bet that our cheese drawer is rarely found empty. And here’s a little secret: cheese is often an easy way I can encourage the kids to try a new or previously unpopular vegetable. The boy was first turned on to salad by the introduction of Caesar salad. It’s hard to turn down lettuce topped with parmesan, croutons and a creamy dressing, right? A grating of parmesan also improves the taste of asparagus, and we’ve been known to dip broccoli and cauliflower into hot cheese fondue.

corn, crab and peppers |

As the temperature is heating up and our farmers markets are kicking into high gear for the summer, I wanted to come up with something new for our family dinner table that incorporated fresh seasonal produce. The tot has recently discovered that she loves red peppers, as long as we call them “sweet peppers” and not “bell peppers.” (It’s all about the marketing, sometimes!) One of our favorite vendors will soon have sweet peppers in nearly every color in the rainbow; the mild yellow and purple ones are particular favorites. Until we can get those, we’re making do with these sweet mini peppers at the supermarket. Stuffed peppers -– especially these kid-sized ones — make for a fun and kid-friendly dinner entrée or an appetizer for a summer dinner party. The filling for these cheesy stuffed peppers was inspired by another favorite summer treat at market, crab-and-corn dip. We’re not far from the Chesapeake Bay and its famed blue crabs, and the region is also known for summer sweet corn. The two make a lovely pairing even before you add cheese into the mix. Or three cheeses, to be precise — the crab mixture starts with a creamy mascarpone base, then I added equal parts of Asiago and Colby cheeses to compliment the sweet corn and crab.

wisconsin cheese recipe |

There are several steps the kids can help with — scraping seeds out of the halved peppers, grating cheese, and scooping and pressing the filling into each pepper half (as long as you’re prepared for things to get a little messy.) After stuffing the pepper halves with a generous scoop of the cheesy corn and crab mixture, I topped each with parsley and breadcrumbs and then another sprinkle of Asiago cheese. The peppers go into the oven for about 25 minutes, until the cheese is melted and golden. I like to serve them with rice and a big side salad to round out our dinner.

asiago cheese topped stuffed peppers |

When it comes to cheese, we do choose Wisconsin Cheese often. I had the chance to visit Wisconsin cheesemakers two years ago, and the kids often ask, “Is that Wisconsin cheese?” when I’m pulling a wedge out of the fridge for snack time. The state has a long and storied history of cheesemaking, and today makes over 600 varieties of American, international-style and original cheeses. What’s your favorite?

cheesy crab stuffed peppers #sundaysupper |

Cheesy Crab Stuffed Peppers

Makes 4 servings


  • 8 smaller peppers (2 to 3-inches tall) or 4 regular sized (4-inches)
  • 1/4 cup mascarpone, at room temperature
  • 1/4 cup plus 2 tablespoons Asiago cheese, shredded
  • 1/4 cup Colby cheese, shredded
  • 1 clove garlic, finely chopped
  • 1 ear sweet corn, kernels removed
  • 8 ounces lump crab meat
  • 1/4 teaspoon sea salt
  • fresh ground black pepper
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon olive oil


  1. Preheat oven to 375 degrees.
  2. Prepare peppers by cutting in half lengthwise (stem to bottom) and scraping out seeds. Place on a parchment lined baking sheet.
  3. In a small bowl, combine breadcrumbs and parsley. Set aside.
  4. In a mixing bowl, whisk together garlic and mascarpone. Gently fold in Colby cheese,1/4 cup Asiago cheese, crab meat and corn. Season with salt and pepper.
  5. Divide crab mixture evenly among the peppers. Cover filling with a spoonful of breadcrumbs and sprinkle the remaining Asiago cheese over top. Drizzle peppers with olive oil.
  6. Bake for 20 to 25 minutes, until cheese is melted and bubbly.

Hungry for more? Find Wisconsin Cheese inspiration on Pinterest, and check out the below recipes from fellow Sunday Supper bloggers!

Cheese Appetizers:

Cheese Bread:

Main Dishes with Cheese:

Cheese Side Dishes:


10 Ideas for Cheese Dip Dippers by Sunday Supper Movement

Love to cook with cheese? Wisconsin Cheese is also sponsoring a recipe contest to send one lucky winner to the Food and Wine Conference in Orlando, Florida, this summer. Check out the details.

Connect with Wisconsin Cheese on Facebook, Twitter, Instagram and Pinterest.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Spring in Jerusalem (#KidsCook Ottolenghi)

Wednesday, April 17th, 2013

A confession: my dinner menu hits quite a rut in the last long, cold stretch of winter. Tired of heavy foods but without fresh spring produce, it’s a struggle to find inspiration in the kitchen. When the weather does finally turn warm (or jumps straight to 90 degrees, as it suddenly was this past week), the produce at the farmers markets still isn’t quite ready. Fortunately, I received some new cookbooks for Christmas that I finally cracked open to plan our recent holiday meals. I’m particularly smitten with Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. (I’m not the only one — the book was just named cookbook of the year by the International Association of Culinary Professionals (IACP).)

sweet and sour fish ottolenghi

Between the pictures and the background stories I could spend many a evening curled up on the couch reading it — but it wouldn’t be long before I’d feel driven into the kitchen to try a recipe. Not content to try just one, I made two recipes for our Passover/Easter weekend: Saturday night’s seder featured the Marinated Sweet & Sour Fish (pictured above) and for Easter dinner the next day, Stuffed Eggplant with Lamb and Pine Nuts.

eggs and peppers on toast

The fish recipe starts with a flavorful red and yellow pepper, onion and coriander sauce — and there was far more sauce than needed for the amount of fish I used. (I used hake, which looked fresher than the cod at the supermarket that day. I’d probably try it with cod next time though.) So for lunch the next day, I reheated some of the pepper sauce, spooned it over toasted bread and topped it with sliced hard boiled eggs, olive oil and sea salt. It was so good I’m actually considering making just the pepper part again to keep on hand.

The lamb-stuffed eggplant gave me a new way to prepare lamb on Easter when it was just the family and I didn’t have an excuse to cook a whole leg of lamb. The recipe is definitely company-worthy, though, and not too labor-intensive. The eggplant is roasted first, then topped with ground lamb and pine nuts and baked some more, until it is tender and saturated with the paprika-infused sauce. Delicious.

eggplant stuffed with lamb and pine nuts

As an added endorsement, the colorful pictures also caught the eye of the littlest foodie tot — who likes to flip through the book with me and was eager to help mix the spices to season the eggplant dish.

kids cook ottolenghi

I will definitely be making the eggplant many more times, especially when local eggplant arrives at the markets later this year.

There are so many more recipes I’m eager to try. Do you have Jerusalem yet? Let us know what we should make next. (Or get your kids in the kitchen and let’s cook Jerusalem together! Need more inspiration? Mardi of Eat Live Travel Write recently made the book’s turkey and zucchini burgers — with her middle school boys’ cooking club. Love it!! And OMG! Yummy hosts a monthly “Tasting Jerusalem” cooking event, with a recipe contest going on right now.)

Eat Your Greens on St. Patrick’s Day

Thursday, March 17th, 2011

The boy is having a St. Patrick’s Day party at Pre-K today, and of course everyone was asked to bring in something green. We were brainstorming ideas and the first thing that he came up with was peas. I have to say I was more than a little proud that he thought of naturally green things first, and vegetables at that — though it didn’t take long before he was asking for green cupcakes.

green veggies for st. patrick's day

We celebrated St. Patrick’s at home a little early with an “Irish” fondue party last weekend. I boiled potatoes, blanched broccoli and sliced raw green peppers. I was hoping that the cheese sauce would entice the boy to try the peppers, but no such luck. At any rate, if you’re struggling with green veggies in your house, sometimes a simple dip (hummus or homemade ranch) can make all the difference. And fondue — a warm, cheesy dip — is fun for the whole family.

Irish fondue

Recipe: Irish Fondue


  • 3/4 pound Landaff or Caerphilly cheese*
  • 1/4 pound Gruyere
  • 1 cup + 2 tablespoons Irish ale (like Harp)
  • 1 tablespoon flour
  • 1 clove garlic

Serve with: vegetables, raw or blanched, boiled potatoes, sliced apples or pears, and cubes of bread.

Instructions: Set up your fondue pot. If you have the kind with a glass pot that sits inside a larger metal pot, add boiling water to the larger pot and light the flame to keep it warm. (If you have an electric fondue pot, you can cook the cheese right in the pot. I don’t, so I started it on the stove.)

Cut your garlic clove in half and rub down the inside of a medium, heavy bottomed sauce pan. Pour 1 cup beer into pan and heat over medium heat. Meanwhile, in a small bowl whisk flour into 2 tablespoons beer to make a smooth slurry.

When beer is warm, add shredded cheese, whisking until melted. Slowly whisk in flour/beer slurry, then let cook, stirring frequently, for a couple minutes, until thickened.  Pour into the fondue pot (the inner glass pot, in my case) and set over the flame to keep warm. You’ll want to stir the cheese periodically as you eat to keep it from hardening on the bottom.

*About the cheese: Landaff is a wonderful cheese made in New Hampshire that you may be able to find in Whole Foods. It’s an American version of the traditional Irish Caerphilly. If you can’t find either of those cheeses, try a mild cheddar (Dubliner of course is always good for St. Patrick’s Day).

Tips for Fondue with Kids:

  • Obviously this recipe does have alcohol — most cooks off while cooking. I haven’t tried this yet, but I suspect you may be able to make this recipe with sparkling apple cider if you prefer.
  • It may be easier to spoon some fondue into a small bowl for dipping — to avoid messes and burnt tongues!
  • Ask your kids for suggestions of what to dip — the boy asked for peanuts, so I added a small bowl of them to the spread. (And no, I don’t believe he actually dipped them, he’s just been on a peanut kick lately.)

In the Bag: Baked Ratatouille

Tuesday, September 21st, 2010

It’s been a while since I’ve shared what we’ve been getting in our CSA bag, from Potomac Vegetable Farms. Of course tomatoes were the star over the past month or so, along with lots of beans, onions and garlic. Oddly, we went for three weeks without a zucchini, only to get two small ones last week. And of course now that my own, once-prolific basil succumbed in our last crushing heat wave, we aren’t getting it from the CSA either. As summer winds down, we continue to get peppers and squash (though summer squash is giving way to butternut), and eggplant.

Now I find eggplant quite lovely to look out, but they’ve been piling up in my fridge as I lacked the motivation to make something with them. I finally decided to try a ratatouille and searched the food blogs for inspiration. I came across this one from Smitten Kitchen, inspired by the movie. Well, duh. If a rat could make something delicious out of it, surely I could. Unfortunately the movie endorsement didn’t hold much sway with the boy, who declared that “only rats eat ratatouille!” I happened to find it quite delicious, with the addition of some cherry tomatoes from our garden and freshly-grated parmesan cheese. And aside from slicing the vegetables (which you can do earlier in the day, if you have time), it’s relatively fast as you simply arrange the sliced squash, peppers and eggplant in the baking dish, season, and toss in the oven. Make a side salad while it cooks and voila, a simple meatless supper to savor the waning days of summer. Enjoy!

Recipe: Baked Ratatouille
Adapted from Smitten Kitchen


  • 1 zucchini
  • 1 eggplant
  • 1 red pepper
  • 1/2 cup cherry tomatoes, halved
  • 2 cloves garlic, finely chopped
  • 1 cup crushed tomatoes
  • 1/4 cup grated parmesan cheese
  • 1/2 tablespoon dried oregano (unless you have fresh on hand)
  • sea salt
  • pepper
  • 1 tablespoon olive oil (plus more to oil baking dish)

Instructions: Preheat oven to 375 degrees. Brush shallow baking dish with olive oil. Thinly slice the zucchini, eggplant and pepper. In the baking dish, spread tomato sauce on the bottom. Add garlic, and a pinch of salt. Over the sauce, arrange alternating slices of zucchini, pepper and eggplant in rows across the dish. Season with another pinch of salt and pepper.

Sprinkle oregano over vegetables, then tuck cherry tomato halves in between the rows. Drizzle olive oil over the top. Cover with a piece of parchment paper, trimmed to fit inside the pan. Bake for 40-45 minutes, until vegetables are tender when pricked with a fork. Remove from oven and sprinkle parmesan cheese over top. Serve warm or cold. Makes 4 servings.

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Hey What's For Dinner

Local Potluck Tuesday July 6 (and Garlic Scape Chimichurri)

Tuesday, July 6th, 2010

As we prepared to welcome baby #2, this holiday weekend was an exercise in clearing out our CSA produce from the fridge. We grilled flank steak one evening, and I had chimichurri on the mind but was missing jalapeno peppers. (Chimichurri is a South American pesto-style green sauce, typically made with parsley and peppers. We first tasted it at an Argentinian steakhouse in Puerto Rico, on our honeymoon.) When my dad arrived back in town, imagine my surprise that a garden-fresh care package from my sister-in-law in North Carolina contained … jalapenos! I used the last of our CSA garlic scapes, and parsley from my herb pots. Unfortunately my basil plants have quite overshadowed my parsley, so I didn’t have quite as much as I would have liked. But this turned out delicious just the same. We also roasted beets, zucchini and yellow squash on the grill. Simple and tasty!

Recipe: Garlic Scape Chimichurri
(If you don’t have garlic scapes, substitute fresh garlic cloves.)


  • 2 jalapeno peppers, seeded (leave seeds in if you like it extra hot)
  • 3 garlic scapes, cut into 1-inch pieces (or garlic cloves, peeled)
  • 1 cup fresh parsley
  • 1/3 – 12 cup extra virgin olive oil
  • 1 teaspoon sea salt

Instructions: Place peppers, garlic and parsley in food processor and process until finely chopped. Gradually add olive oil until a pesto-like consistency is reached. Stir in salt and store in refrigerator until ready to use.

Notes: I rub a generous amount onto flank steak, place it in a pan and add half a bottle of beer, then marinate it for at least 1 hour before grilling. Then serve extra chimichurri along side the cooked steak. It’s also great tossed with potatoes and/or zucchini before roasting them. Enjoy!

Please join in and share what local foods you’ve enjoyed this past week!

Local Potluck Tuesdaya few guidelines:
1. Share a relevant post — a recipe, menu or pictures of a meal featuring local foods, from the farmers market, CSA, farm stand or your own garden — using the MckLinky widget below. In the link title field, enter both your post title and your name &/or blog name, e.g., “Lemon Cucumber Salad — Colleen @ FoodieTots.”

2. Bonus points if you included your kids in picking, growing, purchasing or cooking the ingredients for the meal! (And by bonus points, I mean increased likelihood of seeing your post featured in a future post.)

3. In your post, please link back to this post here at FoodieTots, so your readers can find the potluck and be encouraged to join in as well.  Of course if you don’t have a blog, you’re welcome to share in the comments.

That’s it! I hope you’ll join in and share what you’re cooking up that’s fresh & local to you!