Stuffed Baby Peppers Recipe

baby peppers, sweet peppers, baby bell peppersSo I have become more of an aficionado for the raw and vegetable based meals. Blessed be my love affair for organic, supporting local food co-ops, and VOILA! Fabulous family meals. My last offering with Bountiful Baskets pleasured my palette with an assortment of fragrant and beautiful baby peppers. These baby bell peppers are crunchy, sweet and a wonderful snack. Here is a great recipe for a snack, lunch or dinner option.

Now I have seen these little vitamin C filled cuties all over Costco and the farmer’s market and I see folks purchasing them and I knew a recipe had to exist outside of a Cacciatore. Don’t get me wrong, I love a hearty Italian meal, but the Irish in me screams for rich, filling, sticks to your bones where you didn’t know you had bones meal for very little. Something I have become accustomed to as a single income household is how my strong Irish descent has offered me creative ways of making a lot out of a little. Or maybe that fact that I am a finance guru with a way to dissect the bits and pieces. Oh I digress.

The peppers. The sweet, full of bite, tangy, orange, yellow and red baby peppers. What to do. So I sought out the net to expand my palette of culinary fare. But I did not want an extravagant amount of time exerted to make a delightful dish either as a light main summer meal or lunch time snack. Furthermore, I wanted to utilize my refrigerator and pantry to it’s fullest in order to stretch my ever weakened dollar. And my creation was such:

1-2 dozen baby peppers, washed and seeded

2T. red onions sauteed and caramelized, add more if desired

1 clove of garlic (because I big puffy heart garlic)

2 breasts of chicken (I had some left over in the fridge and wanted to use it up)

3T mayonnaise

1/4 c. Gorgonzola cheese, or to taste

I love cheese. I am a giant mouse stuck in the aura of a Leo so cheese of any sort is a staple in my house, and especially a great form of a blue cheese.

So saute and caramelize the onions and garlic, add them to the mayonnaise in order to maintain the flavor without being overly pungent. Finely dice or shred the chicken, you can substitute canned chicken, but I love grilled chicken, it has a slight smoked taste which is wonderful for this dish. Begin to mix together all the ingredients and to ensure all the chicken is coated with the mayonnaise mixture, then slowly add in the Gorgonzola, continue to stir until all the ingredients are mixed thoroughly. Add small amounts of mayonnaise as needed but I found this was the perfect amount. Then begin to stuff the baby peppers, place in a Tupperware container to chill and serve later, or for a few moments in the oven melt some cheddar cheese over the peppers for a warm delight.

The chicken mixture can be served alone as well, we served all the excess on toasted French bread baguette slices with cheddar cheese as sandwiches and the kids loved them. Bon Appetit!

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