Cooking with Kimme: Mini-Sweet Peppers

By Kimme Hargrove
Food Blog

Photo submitted

These Mini-Sweet Peppers are incredibly trendy and easy to work with.  I have seen them everywhere from Kroger to Walmart to even a small-town local grocery store.  They pack a punch with crunch & flavor and the vibrant colors are absolutely stunning – perfect for a show-off Grove piece!

Cream Cheese & Fresh Herb-Stuffed Sweet Peppers

15-20 mini sweet peppers
1 Tablespoon olive oil
Salt and pepper to taste
8 ounces cream cheese, softened
2 garlic cloves, minced
1 teaspoon lemon zest
2 Tablespoons each of your favorite combination of fresh herbs:
Chives (or green onions, finely chopped)

Cut stems off peppers and slice in half, vertically. Toss peppers in a bowl with olive oil, salt and pepper.

In a separate bowl, stir cream cheese, garlic, lemon zest and fresh herbs until combined. Place cream cheese mixture in a small piping bag (or use a Ziploc bag and cut a tiny corner off after it’s chilled). Place bag in the refrigerator to chill.

Heat a grill pan on medium heat. Using tongs, grill both sides of peppers until slightly charred and grill marks appear (about 2-3 minutes per side). Set peppers aside to cool.

Pipe cream cheese mixture into each pepper until filled. Garnish with remaining herbs, and serve.

Sign up to receive morning and evening headline emails HERE!

Follow on Facebook (If You Love Oxford and Ole Miss...), Instagram, Twitter and Snapchat (@hottytoddynews).


This site uses Akismet to reduce spam. Learn how your comment data is processed.