Mini Pepper " Surfboards" with Chowabunga ChowChow

Lori McLain


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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24 mini pepper halves
15 Min
15 Min


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
1 tsp
kosher salt
1/8 tsp


1Directions for the Mini Pepper "Surfboards" :
2Preheat oven to 375 degrees . Spray a small cookie sheet with cooking spray.
3In 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.
4Place in 375 degree oven and bake 15 minutes until lightly browned.
Remove and cool 1-2 minutes.
5Directions for the Chowabunga Chow Chow:
6Pull strings from snap peas. Place in mini food chopper and pulse until chopped fairly fine.
7Place asparagus and half of the corn kernels in chopper and pulse until rough chopped. Place peppers in chopper and pulse until finely chopped.
8In 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.
9TO 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