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

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**

cream cheese is mixed with veggie bacon bits, pineapple salsa & cilantro

the peppers are cut in half - make as little or as much as you pleasethis is a very adaptable recipeeasy going to say the least

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

baked in the oven for about 15 minutesjust until the cheese is bubbly & meltytopped with a bit of cilantro viola - you have yourself an amazing game day snackwithout even breaking a sweat 

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

assembly:

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

enjoy!

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