Author Notes
I just love fire roasting peppers over a grill w/ EVVO and herbs....then incorporating them in a Mediteranean Fusion.Ha Cha Cha takes it to another level ! —micki barzilay
Ingredients
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4
Red Peppers
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1/2 cup
Extra Virgin Olive Oil
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mix
of herbs
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1
8 oz cream cheese
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1 handful
cut mushrooms
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2 cups
coursely grated parmesian cheese
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2 cups
finely chopped artichoke hearts ( crown bottoms are best)
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long
green onions ( grilled till limp)
Directions
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Paint EVVO onto your cleaned, de-seeded red peppers. Cut into 2-3 inch strips. Layer herbs on top of peppers on a tray . Grill in oven or on grill till skin peels away from flesh. Saute Sliced Mushrooms. Whip cream cheese till fluffly and fold in cooked mushrooms, parmesian, finely chopped artichoke hearts. Place cream cheese mixture into center of each strip 2- 3 inches wide by the length of the pepper. Roll it up and skewer with a toothpick or wrap with grilled green onion strip to form a small package. Serve as a warm or cold appetiser. Ha Cha Cha !
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