Peanut and Cheese Enchilada Sweet Peppers

2016 Georgia National Fair Peanut Recipe Contest Winner
Category: Savory Dish
1st place: Jamie Jones, Madison, Ga.

12 mini sweet peppers
1 1/4 cups shelled, boiled Georgia peanuts
4 ounces cream cheese, softened
1 cup shredded Mexican cheese blend
1 cup shredded Mild Cheddar cheese blend
1/8 tsp. ground black pepper
3/4 cup enchilada sauce
1 can refridgerated crescent dough sheet
Shredded lettuce, salsa, pico de gallo, or salsa ranch type dressing
Heat oven to 375 F. Line a large baking sheet with parchment paper and set aside. Wash and cut sweet peppers in half lenghtwise, leaving stem attached and seeded. Set aside. In a food processor combine boiled peanuts, cream cheese, 1/2 cup cheese blend, 1/2 cup cheddar cheese, black pepper, and enchilada sauce. Process until well mixed. Scrape down sides of bowl and stir in remaining cheeses. Spoon peanut and cheese enchilada filling into each prepared sweet pepper. Unroll crescent dough sheet to make an 11x9 inch rectangle. Cut dough evenly into 24 strips. Wrap one strip around each filled sweet pepper, from top to tip. Place wrapped peppers filling side up on prepared baking sheet. Bake 12-18 minutes or until golden brown. Cool slightly before serving. If desired, serve with shredded lettuce, salsa, pico de gallo and/or salsa ranch dressing.