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Jalapeno Artichoke Stuffed Red Pepper Rolls

You know when you have one of those random ideas that you don’t know if it will work or not?  Well, it seems I have them more often than not when it comes to food and recipes.  I had bought a red bell pepper and was going to make stuffed peppers.

Problem is, my hubby is not a  big rice fan and I was trying to decide what to “stuff” them with.  That’s when it just hit me… stuff it with Pilsbury rolls stuffed with something else.  Well, then I had to decide what to stuff the rolls with.  After some conversation on this subject at work, I decided on a lasagne inspired stuffed roll.

So, I get to the store after a long day at work, and now I’m thinking, “the easier the better” and when I walk past the cheese section and see Jalapeno Artichoke Dip… I was sold.  Quick, easy and delish.  Love it. (notice I didn’t say healthy – this recipe is lacking in the healthy department!)

Eager to try it out, I got to work right away and OMG!  SO GOOD!  not to mention they look so pretty too!!

 

Jalapeno Artichoke Stuffed Red Pepper Rolls

jalapeno artichoke red pepper rolls, red pepper

 

 
3.2.1226

 

Jalapeno Artichoke Red Bell Pepper Rolls
Serves 4
An easy vegetarian dish or appetizer
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Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Ingredients
  1. Pilsbury Cresent Rolls
  2. Jalapeno Artichoke Dip
  3. Red Bell Pepper
Instructions
  1. Create rectangles with the cresent roll dough
  2. Spread dip over each rectangle
  3. Roll lenghwise
  4. Cut into 1/2 inch peices
  5. Slice Bell Pepper into 1/2 inch rings
  6. Place 3 dough rolls inside each bell pepper ring
  7. Bake at 350 degrees for 12-15 minutes until dough cooked and slightly browned
  8. Serve
Busy Vegetarian Mom http://www.busyvegetarianmom.com/

red bell pepper, jalapeno artichoke

Enjoy! 

 

 

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