Blackened Pepper Peppers Recipe

Directions

In a large skillet over medium heat, combine cracked pepper pepper, pineapple and pineapple. Stirring often, cook to lightly brown. Keep stirring until the pepper is completely blackened.

In a medium bowl, beat cream cheese, flour, cheese blend, flour mixture, milk and butter until the mixture is smooth. Mix in dijon mustard. Transfer the mixture to the skillet and add butter, sugar and rosemary. Cook and stir over medium heat for about 2 minutes. Remove from heat and stir in rosemary and marjoram. Transfer the mixture to a mixing bowl and refrigerate for one hour.

While the pepper and pineapple mixture is chilling, prepare the cream cheese, sugar and flour mixture. Quickly stir together the flour mixture with the remaining milk and butter mixture. Beat in the dijon mustard and rosemary or any remaining tomato juice and whip until blended. Fold into the cream cheese mixture, stirring just until. Fold over and over the pineapple mixture until all ingredients are evenly coated. Serve hot.