This may be one of the easiest appetizers or light meals EVER. And, right now I am completely and utterly obsessed with peppers of all shapes and sizes so be prepared for many more posts of this nature. Last week I went to the Union Square Farmer’s Market for Eckerton Hill Farm and while I was there I realized just how awesome Eckerton’s pepper selection is (literally we were sold out of some kinds by 8:15 a.m.). I also got to chat with some pepper connoisseurs who sparked some really great ideas for some recipes and appetizers!
Every year I grow peppers in my garden, just a few varieties; bell, jalapeño, cherry bombs, hungarian wax, and maybe one or two more. They are SO easy to grow in containers and I love watching their colors on my deck. I find that throughout the summer I pretty much incorporate them into all sorts of meals.
Here’s to the first of many!
Feta Stuffed Jalapeños
Jalapeños and/or Cherry Bombs
(mine were homegrown:)
(preferably from Briarwood Croft Farm where they make THE BEST feta EVER!)
Garlic Cloves, chopped
(from Oley Valley Organics)
Sundried Tomatoes, chopped
(mine were homemade)
A pinch (super small amount) of salt
** I am purposely not putting in amounts. After your read the recipe you will get the jist of it and the amounts will vary based upon how many jalapeños and cherry bombs you are stuffing.
1. Crumble your feta if it is not already crumbled. Add chopped garlic and sun-dried tomato (to taste). Add in pinch of salt. Mix together.
2. Cut open jalapenos (I always slice lengthwise but some chop the top off) and cherry bombs (slice off top). Scoop seeds out.
3. Fill peppers with feta mixture.
4. Either grill outdoors until skin becomes barely discolored and cheese is melted or bake at 400 degrees until cheese melts.
Enjoy! Depending on the pepper, some can have quite the kick so get your milk ready!
Because I love connecting with others this post is linked up at Tasty Traditions!