Ingredients
4 medium sweet red peppers3 tablespoons olive oil, divided1 medium onion, finely chopped4 garlic cloves, minced1 package (8 ounces) cream cheese, softened8 ounces fresh goat cheese, softened1 cup grated Parmesan cheese2 to 3 medium tomatoes, seeded and finely chopped2 tablespoons minced fresh cilantro1 tablespoon minced fresh parsley1/2 teaspoon hot pepper sauce1/8 teaspoon salt1/8 teaspoon pepperHERBED GARLIC TOASTS:1/2 cup butter, softened1 tablespoon minced fresh parsley2 garlic cloves, minced24 slices French bread baguette (1/4 inch thick)
Preparation
Remove tops and seeds from peppers; rub peppers with 1 tablespoon oil. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes. Remove from oven; turn peppers upside down in baking dish to drain.
In a small skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Stir in the cheeses, tomatoes, cilantro, parsley, pepper sauce, salt and pepper. Spoon into pepper cups; return to baking dish.
Bake, uncovered, at 350° until heated through, 25-30 minutes.
Meanwhile, in a small bowl, combine the butter, parsley and garlic; spread over baguette slices. Place on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Serve with cheese spread.
