Are you looking for a meat free option to add to your appetizer menu? These stuffed mini bell peppers are a great option and make a great spicey option. These bite-sized snacks are flavorful and fun to eat.
The shape and size of mini bell peppers make them the perfect vessel for this handheld party snack. The filling for these vegan poppers is sweet, crunchy and a little juicy, with a hint of spice from Tajin seasoning—an addictive Mexican-style blend of chili, salt, and dehydrated lime juice. You can assemble these poppers a day ahead of time and store them in the fridge until ready to serve.
Mini bell pepper poppers are a great source of vitamin C and fiber. Additionally, the mango and veggies blend together for a great app! Just be careful, though. Their small size makes it easy to eat a lot, so if you’re counting calories, try to portion them out to suit your needs.
How to make Mini Bell Pepper Poppers
Ingredients
- 40 mini bell peppers, tops cut and cored (about 24 oz.)
- 3 ripe mangoes, very finely diced (3 cups)
- 1 Persian cucumber, very finely diced (½ cup)
- 1 medium tomato, very finely diced (½ cup)
- 1 scallion, thinly sliced (¼ cup)
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons fresh lemon juice or apple cider vinegar
- 1½ tablespoons pure maple syrup
- Sea salt
- Dash of Tajin seasoning (optional)
Directions
- Place peppers in a steamer basket in a large saucepan. Add water to saucepan just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes, or until peppers are soft but not limp. Alternatively, roast the peppers: Preheat oven to 350°F; place peppers on a parchment-lined baking sheet; bake for 10 minutes; then remove and let stand for 10 minutes.
- Meanwhile, prepare the filling: In a medium bowl mix together the remaining ingredients.
- Spoon filling into peppers, placing filled peppers upright in a baking dish as you go to prevent filling from spilling out. Chill in the refrigerator for at least 1 hour or until ready to serve.
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