My poor family. They are always my guinea pigs when I experiment with recipes. Some, like this one, turn out great and end up on the blog. Others, like a tragic butternut squash casserole I made for Thanksgiving nearly four years ago plague me. They won’t let me forget the poorly conceived, over sweet dish that made my brother swear off butternut squash forever. But fortunately that was one of my first experiments, not one of my latest. (And besides, nothing tops my mother’s homemade pumpkin pie with the sinews . . . ew. It looked like pecan pie. And of course, the friend I had sleeping over that night had never had pumpkin pie before . . . hell, she probably hasn’t since.)
Anyway, the butternut squash incident came up (for the umpteenth time) the other night at dinner while everyone was trying the peppers. Why can’t they just let it go???
On to these stuffed delights. This is a pretty fast and low-fat, low-carb appetizer that’s great for parties. I picked up these mini sweet peppers in bulk at Costco last week and scoured the internet for a worthy recipe. There seemed to be only two really out there: one that was stuffed with goat cheese and garlic and one that was stuffed with a rice-y mixture. The rice didn’t appeal to me and I didn’t have any goat cheese or garlic (gasp!) on hand, but what I did have was feta. The resulting mixture (see below) drew raves and tasted great. And being that it’s an easy make-ahead finger food that is actually better cold, it’s perfect for when you have guests coming (think: day ahead).
Anyway, I thought the colorful peppers and sundried tomatoes would make it a great candidate for Sweetnicks’ ARF/5-A-Day Tuesdays. Check her site later for a roundup of other like-minded, antioxidant-rich recipes.
More Delicious Appetizer Recipes:
- Roasted Red Pepper and Artichoke Crostini
- Sundried Tomato and Red Pepper Meatballs
- Roasted Garlic and Artichoke Bread
- 30 mini sweet peppers
- 7 oz feta cheese
- ¼ cup fresh basil (packed down)
- ¼ cup fresh rosemary (packed down)
- ¼ cup sundried tomatoes (the dried ones, not the ones packed in oil)
- Preheat the oven to 350 degrees and line a baking sheet with aluminium foil.
- Slice the peppers from stem to tip on one side, leaving the stem intact. Carefully remove the seeds (there aren’t too many).
- In the bowl of a food processor, combine the feta, basil, rosemary and sundried tomatoes. Pulse until evenly chopped (the mixture should be very fine).
- Use a small spoon to divide the feta mixture among the peppers. Place completed peppers on the prepared baking sheet.
- Bake for 8-10 minutes, until peppers are just starting to soften. Transfer to a serving dish and serve hot or cold.