Lunch: Pimiento Cheese-Stuffed Squash Blossoms Recipe | MyRecipes

Recipe by Julianna Grimes Fresh squash blossoms are a lovely seasonal treat. Enjoy the contrast of crisp, fresh flowers with rich, creamy cheese spread. Be sure to use the best bacon you can find--brands that smoke with real wood offer the best flavor. A

Ingredients

1 small red bell pepper, halved and seeded
1/2 cup fat-free cream cheese, softened
3 tablespoons minced green onions
1 tablespoon canola mayonnaise
1/2 teaspoon hot sauce (such as Texas Pete)
Dash of ground red pepper
2.5 ounces cheddar cheese, shredded (about 3/4 cup)
1 applewood-smoked bacon slice, cooked and crumbled
8 fresh squash blossoms

Instructions

Preheat broiler to high.
Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place roasted pepper in a paper bag, and fold to close bag tightly. Let stand for 5 minutes. Peel and chop bell pepper.
Place 3 tablespoons bell pepper in a medium bowl; reserve remaining pepper for another use. Add cream cheese and next 6 ingredients (through bacon) to pepper in bowl, and stir until well blended. Carefully make a slit in each squash blossom; open and spoon 2 tablespoons cheese mixture into each blossom. Press to close.

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