Yummy Peppers...Yes They Are!

I thought I would re-post something that I put on our other blog in 2014.  Like they say, if it aint broke don't fix it !  Here it is...

I thought I had better write a bit about the yummy peppers.  They are as sweet as can be and from what I have been told don't normally cause one agita!  I guess that depends on the person.

You will love this snack-sized petite sweet pepper that is nearly seedless. It ripens from green to yellow, apricot-orange, or red. This is a very sweet, flavorful pepper that often converts those folks who say, "No thanks, I don't like peppers." When fully ripe, it is so sweet that you hardly know its a pepper.It makes an impressive show when spread on a platter for parties and as a great healthy snack for kids (they love it!).

Last year I was unable to use a large amount of the before they were to go bad so I wiped them clean, threw them in a Foodsaver bag, sealed them up and put them in the freezer.  Although the texture was just a bit different the flavor was still there.   

Beside just eating them here are a few ideas.

Sausage and Peppers:  I literally threw the whole peppers in with onions added sausage and my sauce and it was delicious.  The seeds are few and the stem gets quite tender when cooked.

 A Veggie Omlet:  Use them with eggs and they are delicious.  Saute them up a little first, add eggs, salt and pepper etc. 

Kabobs:  These peppers work really well on kebabs. You can put them between pieces of meat or in a vegetable only one.  Brush with some oil, season to taste and grill away.

 And finally my favorite...  

Mini Taco Stuffed Peppers 

Ingredients

1 1b ground beef

1 package (1 oz) Old El Paso™ taco seasoning mix (or homemade)

3/4 cup water

1-1/2 lbs Yummies!

1 cup cheese

Cilantro Cream Sauce:

1/2 cup sour cream

1/2 cup fresh cilantro

1/2 teaspoon minced garlic

2 tablespoons lime juice

Instructions:

Preheat oven to 350 °.

Slice 1/3 of the pepper off lengthwise, reserving for later use. 

Chop the reserved peppers finely and set aside for later use. Peppers naturally have one side that is straighter than the other. When slicing the top of your bell peppers, try to slice the side that is curvier off so that the flat side remaining is the side we are stuffing.

In 10-inch skillet, cook beef and reserved 3/4 cup chopped peppers over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix 

Fill each pepper as full as possible with the beef mixture and place on a baking sheet. Bake peppers for 13-15 minutes.and water. Cook over medium heat 5-10, stirring occasionally. Let mixture slightly cool.

While peppers are baking, make the Cilantro Cream Sauce.

For the Cilantro Cream Sauce: In a food processor, pulse the sour cream, cilantro, garlic, and lime juice until smooth. Chill in the refrigerator until ready to serve.

Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes or until cheese is melted. Top with a dollop of cilantro cream sauce.

Notes

To dress up the peppers, place the Cilantro Cream Sauce in a small plastic bag. Snip the corner off with scissors and drizzle the peppers with the sauce in a zigzag design. The peppers can be assembled ahead of time and then popped in the oven when ready to bake. The Cilantro Cream Sauce is almost better when made a day ahead of time so the flavors can blend.

Recipe from:  The Girl who Ate Everything