What’s Cooking in Gail’s Kitchen? All the Buzz: Diablo Pepper Poppers! Sometimes you need an appetizer that doesn’t come across as a flame thrower sending your guests to the nearest source of water to put out the fire. I have discovered mini sweet peppers are a great stand-in for their high intensity cousin, the jalapeño. These little jewels are a colorful sight and taste even better than they look, which is pretty appealing. The green, orange, red, and yellow “pops” of color are bursting with flavor as well. No fire extinguisher needed.
DIABLO PEPPER POPPERS
Ingredients:
12 mini sweet peppers
2 tablespoons garlic olive oil
1/8 teaspoon garlic and herb seasoning
1/8 teaspoon seasoning salt
3 green onions, snipped
7 Pepper Jack string cheese sticks
3 ounces prosciutto, deli sliced
Instructions:
Preheat oven to 400°. Line a baking sheet with foil. Spray a wire rack with nonstick spray and place on the pan. Set aside. Wash the sweet peppers. Pat dry. Slice the top of each pepper vertically, removing a small portion to create a well. Remove any seeds. Brush each pepper with the garlic olive oil. Sprinkle on seasonings. Place peppers on the wire rack with cut side down. Bake 10 minutes; then set the broiler to High and broil for 2-3 minutes until the peppers are slightly charred. Remove from oven. Cool slightly. Using a tongs, flip them over. Divide the green onion snips into the bottom of each pepper well. Using a kitchen shears, cut the string cheese to fit each pepper. Take each deli portion of prosciutto and slice it in half lengthwise. Carefully wrap the prosciutto around each filled sweet pepper and place upright on wire rack. Broil on High another 2-3 minutes or until the prosciutto gets crispy. Remove pan from oven and let cool slightly. Taking a cake tester, pierce each pepper from one side to another to make an opening. Insert a wooden pick in the opening. Now you have a finger food appetizer. Serve with herbed yogurt for dipping.
These look stunning.
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Thaaanks. Pretty simple, actually. 😆
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Spice with flavah is what I’m talking about! But these peppers are too pretty to eat . . .
Just kidding. 😉
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Not! 😜 The aromas would pique your palate. 😆
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WordPress needs to install aroma capabilities to their site!
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Wouldn’t that be awesome?! I’m in. 👏
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Me two!
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I use these peppers all the time and buy a bag every week or so… great in stir-fries, fried rice, omelettes, Greek salads, etc., etc., etc., Haven’t stuffed any yet!
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You gotta try it. Now you gave me lots of new ideas, Juju. 👀🍃
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LOVE IT! This is like everything!!
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Mollie, it truly is! lol 🤣
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Such pretty and tasty nibbles! 🙂
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This is how we eat our veggies. lol 🌿🌱🍃
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Not sure we get those poppers here.. Looks delicious as always.. 😉
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I’m sure you can improvise, Lisa. 😋
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Wow, that sounds very good!!
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Melted cheese and prosciutto. Yumolicious! 🍃🧀
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Can you box some of those up and send them to me in Florida, please???
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I wish I could, Michelle. No preservatives. lol 😆
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Darn…LOL
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Looks so tasty, back right back, I got to fine something to eat 😉
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I’ll wait. lol 🤣
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[…] via Diablo Pepper Poppers — snapshotsincursive […]
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Thanks for “Paying It Forward”. 🌟✨💫
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Lovely appetizer, Gail! I love those mini peppers as well, so easy and often less waste when a large pepper is too much.
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I agree. Thanks for sharing. 🙏🏻
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Gail, how spicy are these?
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The mini sweet peppers are a nice substitute for jalapeños. Less heat, more flavor, in my opinion. I think you’ll find them delicious. 😋🌿
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Gail, I do enjoy the cherry peppers. Have you ever eaten those?
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No, but now I’m intrigued. 😊
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