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Stuffed Sweet Peppers

grilled but slightly crunchy, creamy texture, rich in flavor sweet peppers
Course Appetizer
Cuisine American

Equipment

  • charcoal or gas or stove top grilling pan

Ingredients

  • 10 miniature red, yellow, orange peppers cut in half and remove membranes and seeds keeping stem on one half - makes 20 appetizers
  • 4 oz. Feta Cheese
  • 1 Tb. Buzz Savories Honey Mustard
  • 2 Tb. olive oil
  • 2 Tb. finely chopped tender herbs (basil, chives, parsley) or one or all

Instructions

  • Mix, Feta Cheese, olive oil, Buzz Savories Honey Mustard and herbs
    Spray the pepper casing with olive oil spray or dribble olive oil over the peppers before grilling
    Gently pack the peppers with the cheese mixture
    Place the peppers on a medium grill and roast until grill marks appear on the peppers and the cheese softens
    Serve immediately or
    Take them off the grill, cool to room temperature, cover and refrigerate
    Several hours before serving remove from the refrigerator. Warm the peppers in the oven or a slow cooker
  • I like the peppers grilled until the cheese mixture softens but not over-grilled so that the pepper collapses. Stuffed miniature peppers accent a Charcuterie Board with their colorful presence and flavorful essence and added convenience of a finger food