This particular catering gig was in June, so being the Themer-Girl I am, it only made sense that the summer menu was called Beach Party Roast. It consisted of roasted salmon, roasted mini-sweet peppers loaded with green onion, cream cheese, and shredded cheddar, roasted asparagus, roasted beach bread, and sandy beach parfaits that I found a recipe for from a Texas-girl blogger. With all of that yumminess, the peppers got quite a bit of attention. I had the opportunity to pop a few in my mouth, and could completely see why they were so addictive! Plus they're easy to make and low-carb!! Shout out to The Daughts for the cute-and-appropriate title to this post!
MINI SWEET PEPPER POPPERS
1 bag tri-colored mini sweet peppers (about 20) seeded, and cut lengthwise
1 block cream cheese
1 1/2 cups shredded cheddar cheese
1 bunch green onion, sliced thin (both green and white ends)
1 tsp sea salt
1 tsp pepper
Combine cream cheese, shredded cheddar, green onion, sea salt and pepper in a bowl. Microwave for 15 seconds. Mix well with a spoon and let stand about a minute or two. Scoop a mound of cheese mixture into each pepper and press into pepper, careful not to over-mound so your cheese doesn't leak out during cooking. Refrigerate for about an hour. Heat oven to 400 degrees and bake peppers for 20 minutes; switch oven to broiler and broil peppers until cheese is brown and bubbly - about five minutes. Let rest five minutes before serving, then pop a few in your mouth before putting them on the table because they go quick!!
NOTES: These are great for your Vegetarian Friends. For you Meat Eaters, and for extra flavor, you can crumble some bacon into the cheese mixture, or just about anything you like! I know an entire bunch of green onion seems like a lot, but it really lends an herbaceous, chivey taste to these loves. For July, and some added heat, I use jalapenos in place of the sweet peppers for hot pepper poppers! These are great served warm or room temperature and make a great side or appetizer.