Winning recipes from the Pepper Fest cooking contest

Adult Appetizer

Hattie Watner, Hudson

8 oz. Monrey Jack cheese – cut into 2 x ½ x ¼ inch strips

15 jalapeno peppers, halved lengthwise and seeded

¼ cup dry bread crumbs

¼ cup real bacon bits

Place a cheese strip in each pepper, sprinkle with bread crumbs and bacon bits. Grill peppers covered over medium hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm. Yields 2 ½ dozen.

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Adult Main Course

Tyler Halvorsen, Hudson

Ground pork

1 clove garlic

1 tablespoon basil

1 bag Mozzarella cheese

Alfredo sauce w/white wine & garlic clove

Manicotti noodles

Yellow/Hungarian peppers – chopped and boiled

Spinach, frozen

Cook ground pork with clove of garlic and basil. Add spinach and cheese as well as peppers to meat. Stuff meat sauce in cooked manicotti noodles. Make Alfredo sauce and add to stuffed noodles. Cook in oven at 325 for 45 minutes until hot.

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Adult Dessert

Korajane Merchak, Hudson

1 pkg. of Pillsbury Chocolate Fudge Cake

1 cup of chopped bell peppers (red, yellow and orange)

1 egg

1 1/3 cup of water

¼ cup of oil

Almond bark chopped and folded into the batter

350 degrees. Check after 25 minutes.

Cool cake. Warm Pillsbury Fudge Chocolate Frosting and drizzle it over the cake.

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Under 14 Main Course

Konnor Merchak, Hudson

½ cup of ketchup

2 tablespoons dry mustard

2 lbs. ground beef

3 cups of chopped bell peppers

1 tablespoon brown sugar

1 egg

1 cup Italian bread crumbs

Mix all together and put into pan. Bake at 350 degrees for 1 hour. Mix extra ketchup on top and bake for 10 minutes.

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Under 14 Appetizer

Konnor Merchak, Hudson

1 pkg. of sour cream

1 pkg. of flour tortillas

1 can black olives (chopped)

1 ½ cup shredded cheese

2 cups of chopped bell peppers (red, yellow, orange and green)

Mix sour cream, black olives, cheese and peppers. Spread out on tortillas and then roll up, slice and serve.

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