Appetizers can be a colorful and delicious way to set the stage for the feast that is coming, or they can be served as finger foods during a gathering where a meal isn’t being served. Whatever the occasion, you should select appetizers for their color, flavor, texture, and how well they complement each other. Our friend Abigail Harris-Shea from @bon__abbetit shared her recipe for Sausage Stuffed Mini Peppers with us which is the perfect addition to any appetizer spread. With their gorgeous colors, plus a quick and easy execution, these appetizers will pair well with so many other recipes.
Like a trailer for an upcoming movie, appetizers create a buzz for good things to come. The sight of a beautiful spread of delectable morsels is enough to change the entire mood of a party, luring guests to the table for a shared experience among friends or family.
The presentation of appetizers – the colors, the textures, the artful arrangement, and the complementary flavor pairings – invites your guests to unwind and indulge.
The best approach to building an appetizer menu is to offer variety. A little hot, a little cold, a little sweet, a little salty – the mix is entertaining perfection. You will want to create delicious contrasts. Serving salty charcuterie? Add sweetness with our Cloud 9® Bite-Sized Fruity Tomatoes. Serving soft cheese? Add the crunch of our Aurora Bites Mini Sweet Peppers. There is nothing quite as satisfying as the crisp freshness of our Poco Bites® Cocktail Cucumbers dunked into a creamy warm dip.
A good appetizer spread offers an appealing mixture and contrast of textures, tastes, and colors. While it is easy to put together a charcuterie board and call it a day, whipping up a little something special to add to your appetizer presentation can be quick and easy. That’s where Abby’s recipe comes in. Her Sausage Stuffed Mini Peppers are the perfect combination of savory and sweet, with beautiful colors and a good crunch.
HOW TO MAKE SAUSAGE STUFFED MINI PEPPERS
First, you will slice our Aurora Bites Mini Sweet Peppers in half, vertically, and remove the seeds. You can leave the stems on as this will allow your guests to pick them up easily. Set them aside and start preparing the filling.
For the filling, heat a medium sized sauté pan, along with some olive oil and add in the garlic. Allow it to cook for a few minutes to get fragrant, then add in the pork, finely diced Roma Tomatoes and a splash of red wine, then let that cook down. Cook until the pork has browned all the way through – about 5 to 7 minutes. Add in your pinch of saffron, give the mixture a gentle stir and then remove it from the heat.
In a different pan, add in a little oil and your pine nuts to give them a light toasting. Be sure to either constantly stir the nuts or, if you have the skills, pan-flipping is the best way to ensure even stovetop toasting. This should take about 3 minutes. Watch them closely so they don’t burn!
T o assemble, line up the peppers in a large roasting dish. Working one by one, fill each pepper with the pork mixture. Sprinkle a few of your toasted pine nuts on top and then grate some parmesan cheese over each stuffed pepper. Bake at 350° F for about 3 minutes. Remove from the oven and serve warm.
For Abby’s full Sausage Stuffed Mini Peppers recipe, click here.
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