Stuffed with three different kinds of cheese and lots of pimentos, these addicting sweet pepper poppers are going to make you the most popular person at the party!
Summer appin’ done RIGHT!
Apping. It’s how I like to spend these looooong summer days. And no, not with my iPhone and the app center in front of my face. These peppers. In moi face 24/7.
little personal platterful. Appetizer time is clearly my equivalent to happy hour.
Well, it actually IS a personal portion of munching if a person can ignore Rachel who thinks she’s so sneaky and ninja-like casually walking by and quickly snatching a pepper and shoving the evidence in her cheeks when she thinks I’m not looking.
My little sister is alarmingly like myself in that regard. Don’t ask questions—just eat.
So. I first made these sweet pepper poppers a few weeks ago for our 4th of July picnic and guys, they were a complete and total hit with the family. They gobbled them up and called me Master Chef for the rest of the day. Major respect points were showered over yours truly.
My older sister mentioned to me that she wanted these and ONLY these peppers for dinner. She also demanded the recipe so there you go.
Ask and ‘ye shall receive. I actually had no intention of even posting these peppers, but they were seriously that big of a hit, there was no hiding the recipe.
Uhhhh…but if you’re smart, there IS the option of hiding the actual peppers. And not sharing.
Smart People Choices. Join my club.
In other news….hooooooly triple cheese-stuffed goodness. It’s going down today. You are in for the cheese ride of your liiiiife!
Major Q: am I the only one obsessed with all things mini-sweet pepper? How much do I love them? Let me count the ways…
InmypoppersinmypoppersinmyPOPPERS. That’s all, bye.
Howeeeeeever…if you like your poppers with a little more ZING, POP, BANG you can totally use jalapeno peppers, but let’s be honest: These colors? They just make everything wonderful. ♥
Let’s start by whipping up our triple-whammy of cheese goodness along with some pretty pimentos, a pinch of garlic, and a touch of fresh basil to make all the flavors POP.
No pun intended. (haha)
Grab those gorgeous mini sweet peppers and fill ’em til they can hold no more. And we are ready for the grill!
While they grill, the peppers will get that nice smoky char on the outside, and at the same time ALL that cheesy goodness bubbles up and gets all hot and gooey and dreamy-omg.
Can we just agree that this right here is what life is all about?
Clearly, these are the epitome of addicting. Take it from somebody who knows—one by one every single one of these little peppers will disappear. And you’ll be left wanting more, more MORE!
You’re gonna want to grab the fat pants and ditch that bikini. These peppers are no.joke.
Throw this cornbread on the grill too while you’re making all this app magic??
Tuesday just told you to do it. 😀
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 jar (4 oz) pimentos, drained
- 1 tablespoon minced fresh basil
- Salt and pepper to taste
- 10 mini sweet peppers, cored, seeded and sliced in half lengthwise
- Place cheeses, garlic, pimentos, and basil in a large bowl. With an electric handheld mixer, beat on medium speed until smooth and creamy. Season with salt and pepper to taste.
- Fill halved sweet peppers with filling. Grill poppers over medium-high heat on tin foil until peppers start to char and soften and the filling is warm and melted, about 5 minutes.
- Enjoy poppers immediately while they're hot!
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