Alright, this is what I run with for popper stuffings.
This makes a very large bowl full, about 40oz of cheesy goodness. I make a batch at once and freeze it in smaller containers to use at my leisure. (If your really slick you get the cream cheese in plastic tubs and reuse those!)
Pepper Popper Filling
¾ cup shredded Parmesan cheese
3 ½ cups shredded Muenster
1 cup shredded mozzarella
1 cup shredded smoked brick cheese
¾ cup finely chopped shallots
1 cup finely chopped portabella mushroom
24 oz cream cheese.
Let cream cheese come to room temperature to assist in blending.
Put everything in a bowl, stir well until completely mixed.
Additionally if you freeze right away I find the mixture ages well if it warms up to near room temp before you stuff your peppers. Alternately you can age the whole thing in the refrigerator overnight. Helps with the blending.
This keeps for about a week in the refrigerator.
Another idea if is to omit the shallot and mushroom until you decide to use it as well.
If you do not have access to smoked brick cheese, you can generally find smoked mozzarella.
Smoked Gouda also works as a substitute.
Makes approx 40oz.
Freeze as needed.
Top with Bacon if you wish!
This makes a very large bowl full, about 40oz of cheesy goodness. I make a batch at once and freeze it in smaller containers to use at my leisure. (If your really slick you get the cream cheese in plastic tubs and reuse those!)
Pepper Popper Filling
¾ cup shredded Parmesan cheese
3 ½ cups shredded Muenster
1 cup shredded mozzarella
1 cup shredded smoked brick cheese
¾ cup finely chopped shallots
1 cup finely chopped portabella mushroom
24 oz cream cheese.
Let cream cheese come to room temperature to assist in blending.
Put everything in a bowl, stir well until completely mixed.
Additionally if you freeze right away I find the mixture ages well if it warms up to near room temp before you stuff your peppers. Alternately you can age the whole thing in the refrigerator overnight. Helps with the blending.
This keeps for about a week in the refrigerator.
Another idea if is to omit the shallot and mushroom until you decide to use it as well.
If you do not have access to smoked brick cheese, you can generally find smoked mozzarella.
Smoked Gouda also works as a substitute.
Makes approx 40oz.
Freeze as needed.
Top with Bacon if you wish!