Mini Pepper " Surfboards" with Chowabunga ChowChow

Lori McLain

By
@lmclain

I love sweet crunchy mini peppers! I created these for the 2015 World Food Championships and we love them at home for game watching and tailgate parties. the mini peppers do look a little like a surfboard so I named the optional chow chow topping Chowabunga ! really easy !


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Serves:

24 mini pepper halves

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

12 medium
mini peppers, cut in half vertically
1 1/2 c
fresh shaved parmesan cheese, chopped slightly
1 c
finely chopped cooked bacon pieces
1/2 c
finely crushed fresh crispy onion pieces
1 c
fresh snap peas, strings removed, chopped
1/3 c
asparagus, finely chopped
3 c
fresh corn kernels( 3 ears)
1/2 c
finely chopped jarred qmild banana peppers
1/2 c
diced green onions
2 Tbsp
rice vinegar
2 tsp
sugar
1 tsp
kosher salt
1/8 tsp
pepper

Directions Step-By-Step

1
Directions for the Mini Pepper "Surfboards" :
2
Preheat oven to 375 degrees . Spray a small cookie sheet with cooking spray.
3
In a medium bowl, mix together the fresh parmesan, bacon and crushed onions. Stuff each pepper half and place side-by-side on prepared cookie sheet.
4
Place in 375 degree oven and bake 15 minutes until lightly browned.
Remove and cool 1-2 minutes.
5
Directions for the Chowabunga Chow Chow:
6
Pull strings from snap peas. Place in mini food chopper and pulse until chopped fairly fine.
7
Place asparagus and half of the corn kernels in chopper and pulse until rough chopped. Place peppers in chopper and pulse until finely chopped.
8
In a medium bowl, combine snap peas, asparagus, corn, peppers, vinegar, sugar, salt and pepper. Combine thoroughly, then cover and set aside in fridge for fifteen minutes or more.
9
TO SERVE: Place one pepper half on small plate. Top with 1 T of chow chow. Serve extra Chowabunga Chow Chow on the side.


Makes 24 mini pepper halves with chow chow.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy