Roasted Pepper Sour Cream Puffs

I have one more recipe to share so that you can use up all the peppers you roasted last week.  This one is an easy appetizer recipe that makes a wonderful, bite sized puff of yumminess. 

The cast of ingredients are all simple.  From your produce drawer, you will need a bell pepper, lemon, red onion plus fresh dill and cilantro.  You will also need cream cheese, sour cream, black pepper and refrigerated buttermilk biscuits.

To begin, roast your pepper.  Here is the tutorial on roasting bell peppers again if you missed it. This time, I'm using a pretty orangish yellow bell pepper.  It looks orange in the ingredient picture and yellow here.  I have lots more to learn about my camera!

While you are roasting the pepper, take 4 ounces of cream cheese and get it nice and soft in the microwave.

Once the cream cheese is softened, add 1/2 of cup of sour cream to the bowl.

Next, take and finely dice about 3 tablespoons of red onion

and add it to your bowl,

followed by a nice bunch of fresh dill

or about 2 tablespoons.  You can use dried dill weed if you don't have any fresh dill, but fresh is always better and my dill plant was prosperous this week.  Either way, add it to the bowl with the cream cheese, sour cream and red onion.

Once your pepper is roasted, cut it in half and finely dice about 3 tablespoons

which also goes into the bowl.

Finally, cut your lemon in half

and squeeze about 2 tablespoons of lemon juice into your bowl.  If you lost any seeds, now is the time to fish them out. 

Finally, take your pepper grinder

and grind a healthy amount, or about 1/4 teaspoon, of pepper into your bowl.

Mix it all up, set it aside and preheat your oven to 375 degrees.

Now grab a can of refrigerated buttermilk biscuits.  Or do you call this a tin?  I have no idea. Anyway, grab one of these out of your fridge.  These happen to be the BIG biscuits because that is what my husband came home with, but the normal size work just as well.

Cut the biscuit into four pieces and roll them into a ball.  If you are using the normal size, you will probably cut them in half or thirds instead.  Just form them into about 1 inch balls.  You don't have to be precise.  This is "art", not science.

Grab a mini muffin pan and give it a good spray down with cooking spray so the appetizers pop right out after being cooked.

Take the little buttermilk biscuit balls you made and start pressing them into the muffin tin, using your thumb to make a hole in the center.

When the tin is full, grab the sour cream mixture you set aside

and begin dropping heaping teaspoons into the indentations in the biscuits.  When they are all filled, pop the pan into the oven for 14 to 17 minutes, or until they are nicely browned.

While they are cooking, roughly chop some cilantro for garnish.

When the appetizers are nicely browned and the cheese mixture is bubbly, they are done.

Pop them out of the oven and onto a plate.  Sprinkle with the cilantro and give one a try.  They should melt in your mouth.  Best served warm!  Enjoy!

Roasted Pepper Sour Cream Puffs


makes: 32 bite sized appetizers (Recipe also on Tasty Kitchen)

• 4 ounces cream cheese, softened
  
• 1/2 cup sour cream
  
• 3 T red onion, finely chopped 
• 2 T fresh dill, chopped
• 3 T roasted bell peppers, finely chopped
  
• 1 T lemon juice
• 1/4 t black pepper, freshly ground
• 1 16.3 ounce tube of refrigerated buttermilk biscuits
• 1/4 c cilantro, roughly chopped
  

Preheat the oven to 375 degrees. 

Soften 4 ounces of cream cheese in the microwave.  Add sour cream, red onion, roasted pepper, dill, lemon juice and freshly ground black pepper and mix well.

Open the refrigerated buttermilk biscuits, cut into fourth (if you have the big biscuits) and round into 1 inch balls.  Push the biscuit balls into a greased mini muffin pan and make an indentation in the center of each biscuit with your thumb.  Place a heaping teaspoon of the sour cream mixture on each biscuit and bake for 14 to 17 minutes.

Roughly chop fresh cilantro for garnish.
When the appetizers are nicely browned and the cheese mixture is bubbly, remove them from the oven, and top with the chopped cilantro.