On this second Tequila Tuesday, we created a stuffed peppers appetizer and tequila sunrise cocktail.
- 8 ounces cream cheese
- 3 tablespoons milk
- 2 cloves garlic, minced
- 1/2 cup shredded cheese (blend)
- 8 ounces sweet summer peppers, halved and seeded
- 2 tablespoons butter
- 1/3 cup bread crumbs
Add the cream cheese and milk, then mix. Whip the cream cheese until it is fluffy. Next, fold in the minced garlic and shredded cheese.
Cut and place the peppers on a baking sheet. Next, put the cheese mixture into the peppers.
Preheat the oven to 350 degrees Fahrenheit.
Melt the butter and gradually mix in the bread crumbs.
Spread the bread crumb mixture over the top of the stuffed peppers.
Bake the peppers for 15 minutes and then broil on low for 1 minute, until the bread crumbs are golden brown.
- 1 1/2 ounces tequila
- 3/4 cup orange juice
- 3/4 ounce grenadine syrup
- Orange slice, for garnish
In a glass filled with ice, pour in the tequila and orange juice.
You may either pour in grenadine regularly —or— SLOWLY pour the grenadine into the glass over the back of a spoon or by drizzling it down the side of the glass, and allow it to settle at the bottom.
Garnish with an orange slice.