The end of summer brings an excess of many fruits and vegetables, which can leave you scrambling trying to figure out how to use them. One such item is peppers. If you grow jalapeños, bell peppers and more, you know what I’m talking about. If not, perhaps you’ve noticed an abundance at farmers’ markets and your local Kroger or Harris Teeter. Take advantage of the abundance with a super easy appetizer for your next tailgate or gathering.
I made this mini pepper appetizer for the first time this past summer when I was searching for an easy pick-up appetizer for a large family gathering. They were scarfed down, so I made them again to similar results.
You’ll need some latex gloves, as part of this pepper mix should be jalapeños, and you’ll be cutting and seeding a bunch of them. You’ll need goat cheese, cream cheese, Lawry’s and some herbs of your preference. And, squeezing lime juice across them at the end really does add the final touch that you don’t want to skip.
- 1 lb bag of mini peppers
- 8 jalapeño peppers
- 8 oz cream cheese
- 8 oz goat cheese
- 1/2 cup herbs that you prefer (I like chives and cilantro.)
- Lawry's Seasoning
- 3 limes
- Spray olive oil
- Preheat oven to 400 degrees.
- Slice peppers in half lengthwise and remove seeds. I keep the stems on the peppers, but you can remove if you prefer.
- In a food processor, blend cream cheese and goat cheese along with your herbs, and blend until well mixed.
- Scoop cheese mixture into each pepper until each is filled.
- Place peppers on an aluminum foil-lined tray that has been sprayed with olive oil or your favorite non-stick spray option.
- Place in oven for 20 minutes.
- Remove and sprinkle Lawry's across the hot cheese.
- Right before serving, squeeze fresh lime over all pieces.
This time of year, when the weather starts to cool, I crave those spicy, filling, one-pot meals. Click the image below for some options from red beans & rice to jambalaya.
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