I didn’t get out to my garden much last week. We had about 6 months worth of rain over a few days, and I didn’t feel like getting wet. I was completely surprised when I popped out there between rain showers on Saturday and found 11 mini bell peppers ready to be picked! I was short on side dishes for dinner (previously used more potatoes than I thought), so as at the last minute I was scanning the internet for something quick to do with the bell peppers.
This is just about the easiest thing you could imagine. Dad Cooks Dinner posted this recipe. All you do is skewer the peppers, brush them with oil, and season them. I used just seasoned salt. This was great as a grilled side dish, but also would be an easy appetizer for your next BBQ.
I was so excited to see mini peppers in our box this week. They make a great appetizer, very quick and easy. I served this between games of our Agricola marathon this weekend. I have shared a similar recipe previously, but these peppers were definitely appetizer sized. The bacon I used this time really added flavor, especially in combination with the red pepper flakes.
The bell peppers in our box this week were pretty small, less than 2 inches across. In the past, I had made a variation this recipe for Feta-Stuffed Mini Peppers. I decided to use the same filling, even though these peppers were a little bigger than “mini.” I thought I would need less filling than I did, so I made a small batch. Next time, I will make a full batch. (I have already adjusted the recipe; so if you follow the directions, you should have plenty of filling for 6 small peppers.)