Sunday, January 29, 2012

mini pepper poppers

mini pepper poppers
mini pepper poppers
say that 10 times fast

aren't these the cutest mini sweet peppers you ever did see
i think so - not hot but sweet as can be

filled with a "bacon bit" sourcream & pineapple mixture
topped with a bit of daiya
these were totally big on game day
almost as big as the patriots going to the super bowl

i only know that because of all the facebook chatter

justin and i were too busy playing buzz quiz on ps3
with me beating him on all the fashion & food questions
but him winning the game
winner winner chicken dinner

mini pepper poppers

these little poppers are really too easy
5 ingredients
a bit of time in the oven
and you have yourself a winner

**sometimes i wonder about myself- that is cream cheese, not sour cream**

mini pepper poppersmini pepper poppers
mini pepper poppers
cream cheese is mixed with veggie bacon bits, pineapple salsa & cilantro

mini pepper poppers

mini pepper poppersmini pepper poppers
the peppers are cut in half - make as little or as much as you please
this is a very adaptable recipe
easy going to say the least
mini pepper poppers
stuff your peppers - that sounds mean
lets start over
fill your peppers with the the salsa mixture
top with daiya cheese - i was rather fond of the pepper jack daiya
some were left in all their nakedness glory

others were topped with cow cheese...yes, sad to say - justin has yet to become a daiya convert
we are working on that

mini pepper poppers

mini pepper poppersmini pepper poppers
baked in the oven for about 15 minutes
just until the cheese is bubbly & melty
topped with a bit of cilantro
viola - you have yourself an amazing game day snack
without even breaking a sweat
mini pepper poppers

mini pepper poppers
makes 16 stuffed mini peppers

you will need:
8 mini sweet peppers - cut in half lengthwise & deseeded
2 tbsp vegan "Bacon Bits"
2/3 cup tofutti vegan cream cheese
1/2 cup pineapple salsa
1 tbsp chopped cilantro
1/4 daiya cheese
1 tbsp cilantro for garnishing

in a medium bowl mix bacon bits, vegan cream cheese, salsa & cilantro
mix well

fill the  mini peppers
(already cut in half & deseeded)

sprinkle with daiya cheese

on a parchment lined baking sheet - bake in a preheated 350* oven for 15 minutes

remove from oven allow to cool for about 2 minutes prior to topping with cilantro garnish


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  1. These look so ultra delicious - I love peppers :D
    I think I could eat a whole tray of these appetisers!

    Choc Chip Uru
    Latest: Chocolate Malted Malteser Cookies

    P.S. Has your foodbuzz sharing been working? Neither can I send out posts nor am I receiving :(

    1. The mini peppers are super cute, therefore loads more fun to eat in my book :-) I'm not sure about Foodbuzz, I haven't been on this weekend but will check it out today to see if I have any hiccups

  2. Your pictures continue to get better and better, Heather. These look fabulous! I am already thinking about how I can make these raw...

    1. mmmm a raw version would be fantastic - maybe some version of nut cheese with fresh salsa; let me know if you experiment and how it turns out!

      I made the BEST green juice over the weekend: Dino Kale, asian pear, apples, broccoli & blueberris - ah-mazing!!

  3. These are so adorable! Love these - they look really delicious!

  4. Wow what an intriguing dish! Those peppers look so vibrant and fresh :)

    1. The mini peppers were so fun - exactly what I needed, a burst of color in the middle of winter!

  5. Could you please make some of these and ship them to me????

    1. one shipment of sweet pepper mini poppers coming your way :)

  6. These are so adorable, and look really tasty! My husband would love these, too.

  7. nice opinion.. thanks for sharing...

  8. Topped with all kinds of cheese yum

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