Stuffed peppers of any kind are a most-welcome party snack or appetizer, but hand-stuffing each little pepper can be time consuming. To save time but still enjoy the glorious combination of peppers and their complimentary fillings, try re-imagining them as a dip.
Photo by onetallchef.
Slicing the peppers and combining them with their fillings in a casserole dish (rather than painstakingly stuff each one) cuts down on time, transforming the finger food into a hot, melty dip that is super-packed with flavour. You can apply this method to almost any stuffed pepper, just make sure you have a creamy base, some sort of tasty protein (bacon, crab, and chorizo are all good options) and a cheese for topping. Put it all in casserole dish and broil until hot and bubbly. If you’re not sure where to start, check out Food & Wine’s warm piquillo and crab dip in the link below, inspired by Chef Jose Garces’ crab-stuffed peppers.
Warm Piquillo and Crab Dip [Food & Wine]
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