My Favorite Colorful Culinary Creation (and NO this is not becoming a Foodie Blog)

At the risk of making this seem like a foodie blog, I have to write again about yummy food I had this weekend. Every year I plant mini-sweet peppers. The first year I watched them grow and said, “They’re so adorable,” but then never figured out what to do with them and they mostly rotted on the plant. But the next year I was determined to do something with them so when my hubby’s best friend and undiscovered chef, Nate, came to visit the two of us created mini-stuffed peppers.

Now each year about this time, I make stuffed mini peps. The recipe has changed only slightly over the years. I try to pull them out for a special occasion. Last year I made them for my book club ladies who loved them (let’s hear it ladies!). This year, with the Tomato Pie stealing the show at the few occasions we’ve had, I couldn’t find the right time for the mini-peps. So last night, on an ordinary Sunday night for no particular reason I created perhaps the yummiest version yet of my mini-peps. Here's what how it went down.

Picked a peck of peppers

(yes there are a few rogue regular peppers in there, but they give you perspective,

oh, and it's not really a peck. I looked that up and it's equivalent to 8 quarts!)

Used a strawberry huller to clean out their insides.

Mixed up crumbled feta cheese, finely chopped caramelized onions, fresh thyme leaves, and a dash of chili-fig balsamic vinegar.

Stuffed each little pep (and one small regular pepper which fell off the neighboring plant while I was picking) carefully using a tea spoon.

And baked them at 350 for about 30 minutes.

YUMMO, YUMMO, YUMMO.

(no my children did not appreciate the culinary perfection that took place right under their noses.)

There are still plenty of peppers on my plants – now I just need another occasion!