Pimiento Cheese-Stuffed Squash Blossoms

Ingredients

• 1  applewood-smoked bacon crumbled cooked
• 0.5 cup cream cheese fat-free softened
• 3 tablespoons green onions minced
• 1 Dash ground pepper red
• 0.5 teaspoon hot sauce (such as Texas Pete)
• 1 tablespoon canola mayonnaise 
• 1 small bell pepper red halved seeded
• 0.8 cup cheddar cheese shredded
• 8  squash blossoms fresh

Equipment

• bowl
• baking sheet
• aluminum foil
• broiler

Directions

1. Preheat broiler to high.
2. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened.
3. Place roasted pepper in a paper bag, and fold to close bag tightly.
4. Let stand for 5 minutes. Peel and chop bell pepper.
5. Place 3 tablespoons bell pepper in a medium bowl; reserve remaining pepper for another use.
6. Add cream cheese and next 6 ingredients (through bacon) to pepper in bowl, and stir until well blended. Carefully make a slit in each squash blossom; open and spoon 2 tablespoons cheese mixture into each blossom. Press to close.