An informative sampling focused on herbs and tea with an occasional sprinkling of fairy dust and a glimpse into family activities too. The contributions to this blog is the combined effort created by the sisters of The Rosemary House and Sweet Remembrances.
These petite Yummy (that's their actual variety name) snack peppers are well quite yummy! They are delicious plain, eaten as 'chips' with hummus, or lightly roasted and stuffed. Oh yum!
We recently enjoyed them at our Garlic Dinner stuffed with feta cheese, herbs, and garlic
and baked in the oven for a short time. They were quite popular.
Bet you can't eat just one!
Stuffed Mini Sweet Peppers
25 - 30 peppers
7 oz. feta cheese
2 oz. cream cheese
1/4 c. fresh basil
1/4 c. rosemary
1/4 c. sun dried tomatoes (not packed in oil)
2 cloves garlic, minced
Wash and prepare the peppers. Slice the peppers in half and remove seeds. You can also leave the pepper whole, cut the stem and top off, and carefully remove the seeds. We found it was easier to eat the peppers when they were halved. It does however, present a nice variety to have a combination of whole stuffed and half peppers on a platter.
Place the cheeses, herbs, tomatoes, and garlic in a food processor. Pulse until evenly chopped and a fine mixture remains.Gently spoon the mixture into the whole peppers or onto the pepper halves. Place the stuffed peppers onto a baking sheet lined with aluminum foil or parchment.
Preheat the oven to 350 degrees. Bake for 8 - 10 minutes .