Pimiento Cheese-Stuffed Squash Blossoms

• 1 small red bell pepper, halved and seeded
• 1/2 cup fat-free cream cheese, softened
• 3 tablespoons minced green onions
• 1 tablespoon canola mayonnaise
• 1/2 teaspoon hot sauce (such as Texas Pete)
• Dash of ground red pepper
• 2.5 ounces cheddar cheese, shredded (about 3/4 cup)
• 1 applewood-smoked bacon slice, cooked and crumbled
• 8 fresh squash blossoms

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. Place roasted pepper in a paper bag, and fold to close bag tightly. Let stand for 5 minutes. Peel and chop bell pepper.
3. Place 3 tablespoons bell pepper in a medium bowl; reserve remaining pepper for another use. 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.

red bell pepper, cream cheese, green onions, canola mayonnaise, hot sauce, ground red pepper, cheddar cheese, bacon, blossoms

Taken from www.myrecipes.com/recipe/pimiento-cheese-squash-blossoms (may not work)