Sweet peppers are a great ingredient for a college student shopping list. In a pound there are about 16-20 peppers that can be used throughout the week till they are gone. Here are some ideas to try:
Appetizer: Jalepeño Honey Cream Cheese Stuffed Peppers
Wash and slice peppers in half the long way. Spray or line a baking sheet and arrange peppers cut side up. Fill with cream cheese. Bake at 450 till cheese and peppers start to brown about 15-20 minutes. Serve!
Creamy Jalepeño Honey Pasta with Peppers and Onions
Wash and chop peppers and onions into bite sized pieces. Cook pasta shape of your choice according to package direction and set aside. While that is cooking, in a skillet on the stove top cook in butter over medium high heat till they have browned (1 tsp-1TBS of butter, depending on personal preference). Remove the skillet from the heat and add some cream cheese, it will start to soften from the heat of the pan. Add hot drained pasta. Stir to melt cream cheese and distribute veggies. Serve immediately.
Sheet pan roasted veggies and onions
Wash and chop peppers and onions. Toss with a little oil and spread in single layer on sheet pan to bake. Cook at 400F for 20 minutes till brown color develops on the veggies. This is great to serve with a variety of dishes: cooked beans and rice, roasted garbanzo beans, added to a taco, use in a grilled cheese sandwich with cream cheese and a hard cheese melted together.
Veggie Snack
Easy to pack to go or for studying at home. Slice peppers and other favorite veggies or fruit and dip in cream cheese. Enjoy. Suggested Veggies and Fruits: Carrots, celery, asparagus, broccoli, apples, pears, grapes, firmer varieties orange or green flesh melons.
