A few months ago I planted several types of tomatoes, eggplant, and peppers from seed. Some of those seeds grew into plants. And of those plants some of them fruited and gave a few vegetables, while other plants really took off! One pepper plant that produced a lot of peppers is the Sweet Tangerine Pepper plant that I bought online from Burpee. They look like hot habanero peppers because of their fiery orange color, but are actually small sweet peppers. They taste vibrant and sweet with only a small hint of heat.
Prior to making this recipe I’d eaten jalapeno poppers but never poppers made with a sweet pepper. It’s a nice alternative if you don’t like eating spicy peppers, or if you just have a bunch of sweet peppers on hand like me. However, you can always substitute jalapeno peppers in this recipe. I also got the recipe for chimichurri sauce (a flavorful and zesty marinade sauce from Argentina) from a cookbook that I love: The Gardener and the Grill. Seriously great recipes for avid gardeners and grillers!
- 1 pound small sweet peppers
- 2 ounces cream cheese
- 2 ounces goat cheese
- 1/2 cup parsley
- 1/4 cup oregano
- 1/4 yellow onion
- 2 cloves garlic
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- salt, pepper, and cayenne to season
- Slice peppers in half. Remove seeds and veins. Place on a pan cut side down and broil on high for 2-3 minutes, or until skins are slightly blistered. You can also blister the peppers on the grill.
- Reserve cream cheese and goat cheese on the side. Place remaining ingredients in a blender or food processor and blend until mixed. I deviated from the cookbook recipe and actually sautéed the onion and garlic in a frying pan before blending, because I’ve never been a fan of raw onion and garlic. You should always follow recipes according to your tastes, because at the end of the day you’re the one who’s going to eat it.
- Stir chimichurri sauce into cream cheese and goat cheese until evenly mixed. Reserve some of the chimichurri sauce on the side to garnish the poppers. Scoop the thick, creamy chimichurri sauce into halved peppers, and garnish with remaining sauce.