Spicy Stuffed Baby Peppers

Hello folks, and welcome back to the All Things Southern kitchen. I guess I’m into mini-food. Remember when I got all crazy over the new bite-size spuds? Now I’ve been having fun dreaming up ways to use those little bags of baby peppers you can find in the produce aisle these days. Let me walk y’all through my Spicy Stuffed Baby Peppers. You’ll love ’em!

“Spicy Stuffed Baby Peppers”

2 tablespoons olive oil
1 bag of baby peppers
10-12 jalapeño pepper
half a pound each of hot pork sausage and ground beef
1 small white onion, minced
1 clove minced garlic
1 teaspoon each of cilantro, chili powder, cumin, oregano
4 ounces mozzarella, grated
4 ounces Montery Jack cheese, grated

Now, we’ve all stuffed peppers before. This is the same process. Nothing earth-shattering here, I’m just going to share the flavors and cooking process I prefer.

I’ve taken a bag of yellow, orange, and red baby peppers, washed ’em and prepared ’em by removing the seeds and membranes and making a slice down one side. And because we like to bring the heat, I did the same thing with about 10-12 jalapeño peppers! I prepared my griddle with a tablespoon of olive oil, let it get good and hot in a 350 degree oven– that’s to give my peppers some beautiful grill marks and baked my little peppers on it for about ten minutes. We’ll let ’em rest while we prepare the stuffing.

For the stuffing, I’ve browned a half pound each of hot pork sausage and ground beef with a cup of minced white onion. We’ll salt and pepper it to taste and finish seasoning it with a teaspoon each of minced garlic, cilantro, cumin, and chili powder. Then stir in four ounces of grated Montery Jack cheese and 4 ounces of mozzarella cheese. That’s it! We’ll stuff our peppers and pop ’em back into the oven for another 10-15 minutes. (By the way, I like to add rice to my stuffing with the big bell peppers, but I serve these with rice on the side.) It’s mighty good either way. Enjoy my Spicy Stuffed Baby Peppers, y’all. It’s good eating from the All Things Southern kitchen to yours.

Hugs, Shellie