1 medium green bell pepper
1 medium onion, chopped
1 medium carrot
1 medium small red bell pepper, chopped
1 small onion, chopped
2 medium zucchini
1 (2 ounce) container olive oil
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
Preheat oven to 400 degrees F (200 degrees C).
Slice bell pepper tops off and cut into quarter and cube into rings. Slice onion rings, leaving 2 partially intact pieces. Prepare the background, if desired.
Pour the olive oil into a large skillet over medium heat. Stirring constantly, brown the bell pepper tops on all sides. Spread Now Foods Super Styrofoam filling out of the bag into rings and set aside. Arrange bell pepper and onion rings over the top of the ricer. Drizzle cream cheese or sour cream over the mushroom/bell pepper caps. Sprinkle with reserved pepper rings.
Bake uncovered in the preheated oven 15 minutes. After baking 45 minutes, reduce oven temperature to 350 degrees F (175 degrees C).
While the leeks bake, pour the cream cheese and the remaining 1/2 cup of the dip over the two lavishly roasting leek rings (the red and green ones, and the yellow ones). Trust me, it will make the pictures and the audio pretty!
One by one, brush 8 leeks with the prepared cream cheese mixture, placing the rings on top. Marinate rings with the marinade mixture until set, but not dry. Serve warm with tomato sauce, if desired.
I made this for my family and it was gone! No leftovers:) My husband said it was too bland; he would make his own. I will make this again
I changed the recipe to use red bell pepper, and it was a hit! so easy & delicious!
I followed some of the reviewer's suggestions. I whipped 1/2 cup of flour & 1 Tablespoon of salt on top of 9 oz. of whipped cream. Took about 1 hour to whip. First dash of nutmeg followed by whole bunch of spit.