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Squash Blossoms Stuffed With Goat Cheese In Pepper Sauce

Squash Blossoms Stuffed With Goat Cheese in Pepper Sauce- recipe image
This International sauce features Goat cheese 2 teaspoon Cornstarch, Snipped fresh dill 1/4 teaspoon Salt, Cracked black pepper 1/2 md Sweet red pepper, Blossoms 1/2 md Sweet green pepper, Zucchini Fresh dill sprigs with. It delivers rich, cheesy flavor, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 494.5
Dietary: Gluten-free
Description
This International sauce features Goat cheese 2 teaspoon Cornstarch, Snipped fresh dill 1/4 teaspoon Salt, Cracked black pepper 1/2 md Sweet red pepper, Blossoms 1/2 md Sweet green pepper, Zucchini Fresh dill sprigs with. It delivers rich, cheesy flavor, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 oz Goat cheese
  • 2 teaspoons Cornstarch
  • 1 tablespoons Snipped fresh dill
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Cracked black pepper 1/2 md Sweet red pepper
  • 6 Squash Blossoms 1/2 md Sweet green pepper
  • 6 Baby Zucchini Fresh dill sprigs with
  • 6 Baby Golden pattypan squash -blossoms (opt.)
  • 1/2 cups Dry white wine
Directions
  1. 1
    In small bowl, with fork, combine cheese, dill, and black pepper.
  2. 2
    Spread open squash blossoms and remove centers.
  3. 3
    Stuff each squash blossom with one sixth of cheese mixture; twist end of blossom closed.
  4. 4
    Place zucchini and pattypan squash in top of steamer over gently boiling water;
  5. 5
    cover and steam 5 minutes or until squash are crisp-tender.
  6. 6
    Remove to bowl and set aside to cool to room temperature.
  7. 7
    place stuffed squash blossoms into steamer;
  8. 8
    cover and steam 5 minutes or until filled blossoms feel firm.
  9. 9
    Set aside to cool to room temperature.
  10. 10
    Meanwhile, in 1-quart saucepan, cornbine wine, cornstarch, and salt.
  11. 11
    Heat to boiling over medium heat, stirring constantly.
  12. 12
    Remove from heat and set aside.
  13. 13
    Cut peppers lengthwise into strips; remove and discard seeds.
  14. 14
    In food processor fitted with chopping blade,
  15. 15
    combine half of wine mixture and the red pepper strips; process until peppers are uniformly ground.
  16. 16
    Remove to bowl and set aside.
  17. 17
    Rinse and dry food processor container.
  18. 18
    Process remaining half of wine mixture and the green pepper strips.
  19. 19
    To serve, spoon green-pepper mixture in a ring at outside rim of serving plate.
  20. 20
    Spoon red-pepper mixture inside green pepper ring.
  21. 21
    Place stuffed squash blossoms, steamed zucchini, and squash on plate.
  22. 22
    Garnish with dill blossoms, if desired.
  23. 23
    Serve at room temperature or cover and refrigerate to serve cold.
  24. 24
    Country Living/August/94 Scanned & fixed by Di Pahl &

Nutrition Facts

Servings 6

Amount Per Serving
Calories 494.5kcal
% Daily Value *
Total Fat 29.1g45%
Saturated Fat 20.2g101%
Cholesterol 93.0mg31%
Sodium 602.9mg26%
Total Carbohydrate 28.6g10%
Dietary Fiber 5.3g22%
Sugars 16.2g
Protein 26.0g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: black, blending, blossoms, boiling, cheese, cornstarch, cracked, dill, dry, fresh, goat, golden, green, international, opt, pattypan, pepper, red, salt, sauce
Read it online: https://www.chefs-mate.com/recipe/squash-blossoms-stuffed-with-goat-cheese-in-pepper-sauce/