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