Saturday, September 8, 2007

Loaded Pepper Skins

Do you miss Loaded Potato Skins? Try this!

Loaded Pepper Skins

4 Bell Peppers
1 8 oz package of softened cream cheese
1/4 cup mayonnaise
1 clove minced garlic
1 cup salsa

Cut off the pepper tops, then cut the peppers in half and remove the seeds. Cut each pepper half into quarters. Put in the oven under the broiler 3 to 4 inches from the heat with the skin side up. Broil for 4 or 5 minutes until the skins just start to blister. Remove from the oven and turn the peppers over, with the skin side down.

Combine the cream cheese, mayonnaise and the garlic and mix well. Drop small spoonfuls of the cheese mixture onto each piece of pepper and return to the broiler. Broil 3 or 4 minutes until the cheese just starts to bubble. Remove from the oven, top each with salsa and serve on a platter.