4 ounces red bell pepper shiitake mushrooms, finely diced
1 (17 ounce) can pepper jack cheese
4 stalks celery, finely diced
1/4 cup olive oil
1 jalapeno pepper, seeded and chopped
1 (16 ounce) can cottage cheese
1 (2 ounce) can canned tomato paste
Place red bell pepper in bowl of a food processor or blender; blend to one-third of its volume. Remove seeds, stems and leaves; cut pepper into 1/2 inch slices. Cover processor or blender; process until fine.
In a small bowl, combine pepper jack cheese, celery, olive oil, jalapeno and cottage cheese. Beat with hands for 2 minutes; set aside.
In a large bowl, mix pepper jack cheese, tomato paste and pepper shiitake. Pour mixture over bell pepper mixture. Top peppers with cheese mixture and toss gently.
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