Mini peppers are quite the rage right now. People are buying these in 2 pound bags by the trunkful’s, as evidenced by the fact that they run out all the time at Sam’s (or whatever your bulk store seems to be where you are)!
Fortunately, I can still get them at my neighborhood Publix. I made the mistake recently in buying their 8 oz bag instead of the 2 pound bag and I have to admit I regretted it!
I have only recently discovered these magnificent beauties, so will be sharing more and more recipes as I become more familiar with their usefulness. For now, enjoy the delish-ness of the following recipe!
Jerk Stuffed Mini Peppers
10 minutes prep
30 minutes start to finish
2 servings of mini peppers (approximately 7 mini peppers)
3 oz cream cheese (room temperature)
2 tbsp sour cream
1/4 cup green onions, chopped
2 tbsp cilantro, chopped
1.5 tbsp lime juice, fresh squeezed
Preheat oven to 350 degrees.
Wash and cut in half and then seed the mini peppers. Arrange on a cookie sheet.
Mix the cream cheese, sour cream, green onions, cilantro, lime juice together and then place in a sandwich size Ziploc bag. Massage well to meld all ingredients.
Snip off a corner of the bag to use it as a pastry bag. Gently squeeze an amount of the mixture into each half pepper until all of your mixture is used up.
Bake in oven for about 15-20 minutes, just until the cheese mixture is a little bubbly. Be careful to not over bake as you want the peppers just a bit crunchy for best mouth feel.
36g Fat (69% calories from fat)
24g Carbohydrate; 8g Dietary Fiber
106mg Cholesterol; 301mg Sodium; 737mg Potassium
18g Fat (69% calories from fat)
12g Carbohydrate; 4g Dietary Fiber
53mg Cholesterol; 150mg Sodium; 368mg Potassium
Serving Idea: These would be awesome with a jerk chicken recipe. Fantastic on the grill instead of the oven!
Note: These are good hot or cold! Perfect portable snack.