Pepper Poppers

Pepper Poppers

I’ve been gone a short while, but back in time for football season! Here’s a quick recipe your friends and family will surely enjoy.

All of these peppers are from my garden. YES, the garden is still producing and more will follow on that note!

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Slice the peppers in half and remove the seeds.  On a side note…did you know the “heat” in hot peppers is concentrated in the veins? The seeds gain the heat from hanging out near the veins! Place the pepper halves on a parchment lined baking sheet then set aside.

In a food processor add: baked sweet potato (save the skins for stuffing), some garlic cloves, pepper rings, peppadew peppers (love the sweet n’spicy flavor), light sour cream, eggs, cream cheese with shallots n’chives, more chives, paprika, sea salt and black pepper.

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Puree the mixture until smooth and stuff the pepper halves. Top with minced red bell pepper, chives and a lil parmesan cheese.  Bake on 375 degrees until hot about 10-15 minutes. Just pop em in your mouth and enjoy the savory flavor of a fresh pepper party in your mouth.  They make you come back for more!

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When you make extra filling, stuff the potato skins and twice bake.  Drizzle Sriracha on top for more zing. These were supercalafragilistic!

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