This summer, while everyone gathers around the grill, you can prepare a simple, tasty and healthy appetizer that everyone will love, using only two-ingredients. The best part about this dish is that bell peppers are a summer seasonal fruit – yes, peppers are fruits.
Peppers are the fruit of the pepper plant. Peppers are typically in season during the summer months because, as warm-season crops, they need heat to grow. These fruits make frequent appearances at Houston-area farmers markets in the summer because they grow so well in our climate. If you aren't sure what the varieties of peppers you are looking at while shopping, check out this handy visual guide to pepper types.
Sweet peppers are not hot because they lack capsaicin that brings the heat in jalapenos, habaneros and other fiery peppers. If you can't stand the heat, pick up a peck of bell peppers instead of other hotter peppers. Their sweet crunch is perfect for snacking or adding color and a mild flavor to many recipes.
Make it your own
By changing the two ingredients, you can customize this recipe innumerable ways. Why not substitute hummus for cheese, or use taco meat for a more substantial meal? Pimento cheese and other types of cheese spreads also work with this recipe. Instead of miniature sweet peppers, use jalapenos or even habaneros to kick up the heat. If you want a hot appetizer, wrap up the peppers in heavy-duty aluminum foil and toss them on the grill to cook the peppers and warm the cheese.
Two-ingredient stuffed bell peppers
1 pound mini bell peppers
8 ounces soft cheese (ie. Goat cheese, Rondele, Laughing Cow, etc.)
- Cut the tops off the bell peppers and remove the seeds.
- Stuff each pepper with a spoonful of cheese.
- Serve at once as an appetizer. Store leftovers (if any) in the refrigerator for up to two days in a sealed container.