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Stuffed Mini Sweet Pepper Appetizers - A Way to Wow for the World Cup

by Melinda Asewicz June 18, 2014

Stuffed Mini Sweet Pepper Appetizers - A Way to Wow for the World Cup

I may not be a huge sports fan, but if there's one sporting event I get truly excited about, it's the World Cup. What's more exciting than your entire country rooting for one team? We have the Olympics, but even then, people are divided by the sports themselves. If you've never gone somewhere to watch the World Cup, or hosted a World Cup watching party, it's time that you do! Find your most patriotic apparel and be ready to shout until you lose your voice (my husband  actually lost his Monday after the game!). In the spirit of celebrating the World Cup, I wanted to bring you guys my take on a Brazilian inspired appetizer. Serve this Sunday as you watch the US hopefully beat Portugal (sorry to any Portuguese readers! Gotta root for the home team!).


Even if you're not watching the World Cup, this will be a healthy appetizer that can fit any event: watching Orange is the New Black? Make stuffed sweet peppers! Pretty day by the pool? Make stuffed sweet peppers! Inspired by how yummy they are? Make stuffed sweet peppers!

Mini Sweet Pepper Appetizers
Mini Sweet Peppers (1 - 2 packages)
1 Avocado
1/2 cup of Cilantro
1 cup of Red Onion
1 clove of Garlic
1 Mango
2 Roma Tomatoes

Topping

Juice of 1 Lime
3 tablespoons of Olive Oil
1 teaspoon of Apple Cider Vinegar
1 tablespoon of Honey
Juice of 1 Orange
Salt
1 tablespoon of Cayenne Pepper

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Directions While the oven is pre-heating on broil, wash the mini sweet peppers. Once warmed, you will place the peppers directly on the oven rack. You will cook the peppers for about 10 minutes. Once they're starting to look a little shriveled, they're ready to take out.

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Once I put the peppers in the oven, I started working on the stuffing. Cut up your mango and avocado into cubes, then mince the garlic, and lastly, chop the cilantro, red onion  and tomato. Now combine! Guys, I just learned how to cut a mango into cubes maybe two or three weeks ago (this makes me feel like a bad foodie! I always just sliced!). If you've never tried, it's worth figuring out. There are a couple of tutorials online. Cutting into cubes was muchhhh easier than I expected.

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Unless you prepped the chopping of the vegetables ahead of time, somewhere toward the end of cutting, you will have taken the peppers out of the oven. Don't forget about the peppers! I know I get easily distracted in the kitchen, so just a friendly reminder.

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After you've prepared the chopped vegetables, you can start on the lime-orange vinaigrette topping. In a separate bowl from the vegetables/fruit mix, squeeze the juice of an entire orange and lime. I normally roll the lime or orange on a hard surface before squeezing just to maximize the amount of juice I can squeeze out. Once the juice is squeezed, whisk in the olive oil, apple cider vinegar, and honey.

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Before pouring the lime-orange vinaigrette on the mix, I topped with salt and cayenne for some extra flavor. Then pour the mixture over and stir.

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At this time, take your roasted mini sweet peppers and cut them into halves. Then, de-seed them. Once done, fill with the wonderful fruit/veggie mix and serve!

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 I luvvvvvvv how light and full of flavor these stuffed peppers are, they're wonderful for capturing the cool crisp spirit of summer. Give 'em a try! Oh, and go USA, hehe!

Happy Eats My Sweets,

 

melinda-sig





Melinda Asewicz
Melinda Asewicz

Author