It’s Super Bowl Week! Am I allowed to say Super Bowl? I guess we’ll find out. I love football and always have, but to me, the whole day is about the snacks! These are a spin on traditional jalapeno poppers made with mini bell peppers which don’t have the heat. I find them in the produce aisle of my grocery store in a bag that holds about 15-20 peppers in a variety of colors.
You can, of course, make these with any peppers you’d like, jalapenos being the obvious choice, but with a house full of very young kids, we’re sticking to the bell peppers this year.
MINI BELL PEPPER POPPERS
Course: AppetizersDifficulty: Easy30
poppers30
minutes8
minutes400°
Ingredients
1 bag of mini sweet peppers in red, orange & yellow, approximately 15 peppers
1 package lean ground beef, browned -OR- meat from 1 rotisserie chicken, shredded
8 ounces shredded Mexican cheese
4 ounces cream cheese, softened
1 tablespoon ground cumin or taco seasoning
Salt and pepper, to taste
- To serve
Queso dip
Hot sauce (my favorite is Cholula)
Diced green onions, to garnish
Directions
- Preheat the oven to 400°.
- Slice the bell peppers in half, lengthwise, discarding the ribs and seeds.
- In a large mixing bowl, combine the meat, cheeses and seasoning.
- Fill each pepper half with a heaping amount of the meat mixture so that it forms a small peak.
- Place the stuffed peppers on a raised wire rack in a rimmed baking sheet lined with tin foil. This will allow the peppers to cook evenly on all sides without sitting in a pool of grease. The foil will catch any spills for easy cleanup.
- Bake for 8 minutes. Slather in queso and hot sauce, garnish with green peppers and enjoy!
