Recipe for Broccoli and Cheese Muffins

I’ve always preferred the savory over the sweet, so the “muffins” I’ve made almost always are cheese muffins or mini pot pies. For the upcoming St Patrick’s day I decided to go for something green, so today I’m sharing how I made Broccoli and Cheese Muffins. They only require a handful of ingredients and I prefer if I have to make something green to use something already naturally colored green like broccoli rather then food dyes. I’ve also shared other recipes that would be perfect for St Patrick’s day and are naturally green previously plus a mini Reuben recipe to get bites of your corned beef perfect for a party.
Recipe for Broccoli and Cheese Muffins, a natural green food for St Patricks Day or any day. You can make muffin sized ones which are nice and portable snacks, or do mini muffin ones for a party. Recipe for Broccoli and Cheese Muffins, a natural green food for St Patricks Day or any day. You can make muffin sized ones which are nice and portable snacks, or do mini muffin ones for a party.

You can see I made these in both my mini muffin tins and in my regular muffin tins. The mini muffin versions are great for a party, while I preferred the regular muffin size ones because I just want to eat more broccoli and cheddar please. One batch of the recipe should make 40 mini muffins, or a dozen of the regular muffin size ones.
Recipe for Broccoli and Cheese Muffins, a natural green food for St Patricks Day or any day. You can make muffin sized ones which are nice and portable snacks, or do mini muffin ones for a party.

Ingredients:

  • 4 cups of finely chopped raw or cooked broccoli
  • 1 3/4 cup of shredded sharp cheddar cheese (you can use Irish cheddar if you’d like!), divided (1/4 cup will be used to top each muffin optionally)
    Recipe for Broccoli and Cheese Muffins uses your choice of cheese though I recommend a very sharp cheddar, you can even make it Irish Cheddar to stick to the St Patricks Day theme
  • 1/3 cup of finely chopped onion
    Recipe for Broccoli and Cheese Muffins; 1/3 cup of chopped onion. I love my onion chopper so I never will cry chopping onions again
  • 1/2 cup breadcrumbs or torn bread (no crusts) or you could use crumbled buttery crackers
  • 2 eggs
  • salt to taste
  • pepper to taste

Directions:

  1.  The key step is to make sure the broccoli has as little moisture as possible – I’ve seen some recipes that use the broccoli raw and just grate it and then press the liquid out. Other versions boil or steam it then squeeze the moisture out. I decided to chop mine and then roast it in the oven for at 400 degrees F for 20 minutes. If you still have too much moisture, the broccoli will be mushy and the muffins will not hold together as well or crisp up on the sides. The plus of roasting them like I did is that for 20 minutes is that besides cooking them for a bit, now your oven is already preheated for the Broccoli and Cheese muffins baking portion.
    Recipe for Broccoli and Cheese Muffins starts with 4 cups of broccoli, which you can grate raw to use or steam or boil or roast Recipe for Broccoli and Cheese Muffins starts with 4 cups of broccoli, which you can grate raw to use or steam or boil or roast
  2. Combine your 4 cups of broccoli with 1 1/2 cup of the shredded sharp cheddar cheese (reserve 1/4 cup for topping later), the 1/3 cup of finely chopped onion, and the 1/2 cup of breadcrumbs/torn bread/crumbled buttery crackers. Break in the 2 eggs and mix everything. Add salt and pepper to taste.
    Recipe for Broccoli and Cheese Muffins. Combine your 4 cups of broccoli with 1 1/2 cup of the shredded sharp cheddar cheese (reserve 1/4 cup for topping later), the 1/3 cup of finely chopped onion, and the 1/2 cup of breadcrumbs/torn bread/crumbled buttery crackers. Break in the 2 eggs and mix everything.
  3. In each of the muffin tins, grease them a little to help remove the broccoli and cheese muffins later. Using a spoon, pack in each of the mixture, pressing on top with the spoon.
    Recipe for Broccoli and Cheese Muffins, In each of the muffin tins, grease them a little to help remove the broccoli and cheese muffins later. Using a spoon, pack in each of the mixture, pressing on top with the spoon. Recipe for Broccoli and Cheese Muffins, In each of the muffin tins, grease them a little to help remove the broccoli and cheese muffins later. Using a spoon, pack in each of the mixture, pressing on top with the spoon.
  4. Bake in the oven at 400 degrees F for 20 minutes. I put a pinch from the last 1/4 cup of cheese on top of all the muffins at the end (they should be lightly browned by now) and let melt for a few minutes before pulling out of the oven. Let them cool a bit before attempting to remove them, and use a plastic instead of a metal knife to help loosen the edges of the Broccoli and Cheese Muffins

This gorgeous slate board that I plated the crispy on the sides and cheesy broccoli insides muffins and mini muffins is from Slateplate, a small business located in North Carolina. You can see it is a gorgeous black color, and on their site you can order them in a variety of sizzes, ranging from square plates for a dramatic dish during dinner or boards for the middle of the table that are rectangular as large as 12 x 24 to put together the ultimate cheese and charcuterie platter.
Recipe for Broccoli and Cheese Muffins, a natural green food for St Patricks Day or any day. You can make muffin sized ones which are nice and portable snacks, or do mini muffin ones for a party.

I love the fact that it comes with acrylic feet so it is a bit easier to pick up (and they will stay on unlike others with the cork feet), and optionally you can choose to order one with handles, and for a personalized touch you can even have it engraved! The slate is dishwasher safe, which most slate plates are not.

The slate is 100% sourced and manufactured in the US, and the slate is sealed using a food safe mineral oil (this also means you won’t see staining from softer food like cheeses being on the slate). Another interesting use is that these slate plates can be warmed up to 200 degrees F in the oven or in the freezer or fridge, to help keep your food a little warmer or colder when you are serving it.

It’s always been annoying taking some food photos as I try to work around the light and white plates especially in winter – but this photoshoot literally took only a few minutes because of how good this plate made the food look. Special thanks to Slateplate for sharing this slate board with me, you will definitely be seeing it in more recipes from me in the future.
Recipe for Broccoli and Cheese Muffins, a natural green food for St Patricks Day or any day. You can make muffin sized ones which are nice and portable snacks, or do mini muffin ones for a party.

Disclosure: This Slateplate that I used was complimentary, but I was not otherwise compensated in any way and I was not obligated to promote Slateplate, I just really love the plate! I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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Scallion Pancakes Recipe

I needed 2-3 bulbs of green onions or scallions (yes, green onions and scallions are the same thing!) for a tomato pie recipe with fresh cheeses and uncooked cherry tomatoes I was doing (recipe here!). I asked F to pick some of those up at the Portland Farmers Market. This is what he brought back – after I already took 2 bulbs to use is when I took this photo, with fork to scale.
Green Onions or Scallions from the Portland Farmers Market

Yes that’s right, instead of a few bulbs he brought me two BUNCHES of scallions. It was terrible timing too because I already had multiple meals on my calendar with others for the next week, and then I was traveling to California for work a day then more travel to see family. So, I knew I would have to freeze them.

Have you ever frozen scallions before? It’s pretty simple – wash and chop, and then place them on a pan spread out with wax paper or such, then put them in the freezer. After an hour or so, you can then transfer them from the pan into a freezer ziploc bag. This way, when you want to use them, you can just grab a handful from the bag and they aren’t already all stuck together in a block.
freezing Green Onions or Scallions from the Portland Farmers Market Freezing Green Onions or Scallions from the Portland Farmers Market

You can also make scallion pancakes, which are sort of a mashup between Indian paratha in that it is stuffed with in this case scallions within the bread, but it’s slightly fried and flaky on the outside and soft on the inside, almost like a cheeseless quesadilla. All you need is flour, water, scallions, and oil for this easy peasy Scallion Pancakes Recipe! And, you can even make these pancakes ahead of time and just freeze them too for an easy snack. This is totally vegan!

Ingredients:

  • 2 1/2 cups flour
  • 1 cup warm water
  • Sesame Oil
  • 1 bunch scallions, by which I mean the tiny ones that are the small size like a foot long at most and maybe 3-5 bulbs… not gigantic monsters like what brought me that are as long as my arm

Directions:

  1. First we’re going to make the dough since it has to rest a bit before making the pancakes. So, in a mixing bowl, mix the 2 1/2 cups flour (traditionally white, but I also make it with whole wheat flour) with 1 cup warm water until it forms a smooth dough. You can do this in a mixer with a bread kneader, or I just do it by hand by continually doubling the dough over and pressing down. If you are using a mixer you can even go up to boiled water – the reason why you want to use warm to hot water is that it breaks down the proteins so there is less gluten when you knead in the next step. This is because you don’t want the dough to be too elastic, and it will make it easy to roll out and stretch.
  2. Coat this ball of dough lightly in oil (maybe a teaspoon or so worth) and put it back in the bowl. Cover the bowl and let the dough rest for about 30 minutes.
  3. During this resting time is usually when I do my scallion chopping.
  4. After the dough has rested, cut the dough into 4 equal parts. Lightly oil a working surface and roll out one of those four parts until it is a thin rectangle, it should be only a few millimeters thick.
    Scallion Pancakes Recipe, also known as Green Onions Pancakes - let rest for 30 minutes before cutting into four pieces
  5. With the back of a spoon, I lightly spread some more sesame oil, then sprinkled the chopped scallions
    Recipe for Green Onion Pancake, also known as Scallion Pancakes - Flatten each of the balls, brush with sesame oil and sprink with scallions
  6. Now, starting from one end, start rolling up the dough as tight as you can. Don’t worry if some of it tears a little bit here or there and you have a hole, just keep rolling. Adding layers is how we will get flakiness to the pancake, so this is step one of rolling.
    Recipe for Green Onion Pancake, also known as Scallion Pancakes Recipe - Roll each of the rectangles now brushed with sesame oil and sprinkled with scallions into a long tube
  7. Cut this long rolled tube in half, and then coil each of those halves individually into a circle. Let it rest, and continue with the other parts from the original ball. In the end you will end up with 8 coils which you will have let rest at least 15 minutes. Now you have completed step 2 of adding layers to add flakiness!
    Scallion Pancakes Recipe, also known as a recipe for green onion pancakes
  8. Now, roll or pat each of the 8 coils into a a ball and flatten into a smooth round pancake. At this point, you can freeze them if you’d like – just separate each pancake with a wax paper layer.
    Scallion Pancakes Recipe, also known as a recipe for green onion pancakes Scallion Pancakes Recipe, also known as a recipe for green onion pancakes
  9. To cook the pancakes, heat a pan on high with a tablespoon of oil. After the oil is hot, place the pancake gently in the pan so it doesn’t splash and it should start to sizzle. Let it cook on each side for 2 minutes, it should be golden brown when you flip it. Haha the ones I made below you can totally tell I didn’t pat them as flat because they are so full of scallions since I had soooo many.
    Scallion Pancakes Recipe, also known as a recipe for green onion pancakes

You can cut the pancakes into wedges to serve and dip. Some various dipping sauces you can use include gochuchang or other spicy sauce, Chinese black vinegar, or a mix of soy sauce (usually an equal part of soy sauce and rice vinegar, and then add ginger or chili pepper or a little bit of sugar per your taste).

Have you had Scallion Pancakes before? What sauce would you make alongside this Scallion Pancakes Recipe?

Have you ever sent someone to get you ingredients to hilarious results like my story with the giant bouquet of scallions I received?

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Cheddar and Swiss Fondue Recipe

Valentine’s Day is tomorrow! In previous posts, I’ve shared a Gluten Free Cheddar Fondue Recipe and my favorite Brie and Blue Cheese Fondue Recipe, but this time for the day appreciating love I’m going with a classic combo here of a Cheddar and Swiss Fondue Recipe. This Cheddar and Swiss Fondue  is perfect for a romantic Valentine’s Night or any romantic night meal at home where you can snuggle in close together chatting and dipping.

Cheddar and Swiss Fondue Recipe

I’m a huge fan of cheese. So much of lover of cheese that when my bf (now husband) once mentioned he might filter his vegetarian food to include only cheese with vegetarian rennet, I told him outright “Oh… really. I don’t know if we are going to work out so much if you do…” A few days later, he said he would overlook only eating cheese with vegetarian rennet, just like he knows that beers sometimes (mostly not, but sometimes) could use animal product to help filter beer as part of the process. Most of the time this is not labeled anyway, so it’s really difficult to tell, be it cheese or beer. And so, it makes it ok that at least one romantic day a year, we have a fondue dinner.

And this doesn’t include usually when I also host a ladies wine share night that has a fondue theme. So I guess my fondue making in at least twice a year, if not more.

This Cheddar and Swiss fondue is perfect for F and I because rather then using wine, it uses beer – a light ale, so not too heavy. The Swiss cheese portion makes for it to be gooey which is fun when dipping bread and vegetables in (after pulling the item out of the fondue, twirl it a little bit!). But, the cheddar has great flavor, and combining the two makes it more interesting then just a mac and cheese sauce. Though, if you have any fondue cheese leftover after you’re full, you can totally put it in the fridge and reheat it in a pot to use it to make mac and cheese, which I have done before!

Ingredients
:

  • 2 cups shredded sharp cheddar cheese (from 8 ounce cheese)
  • 2 cups shredded Swiss cheese) from 8 ounce cheese)
  • 2 cloves of garlic
  • 1 teaspoon of ground mustard
  • 1/2 to 3/4 cup of a light ale or similar beer
  • 2 teaspoon of vegetarian (or normal) Worcestershire sauce
  • 1 teaspoon of black pepper

Directions:

  1. I recommend grating your own cheese rather then pre-grated, you can do it the day before while watching This Is Us for instance. The pre shredded version in packages comes with other additives already. If you purchase a a 16 ounce block of cheese which is a common size, it will not take the whole block to make 2 cups,  only half, so it’s your choice to grate it anyway in case you want more fondue and you can add more cheese towards the end as needed or use it in some other casserole or something if you don’t!
  2. Peel the garlic clove and rub the inside of your fondue pot with a clove – your fondue pot could be an actual fondue pot that has on off/on switch, or you could use a regular pot, or a crockpot/slow cooker (which is what I used here). Begin to heat the fondue pot on high.
  3. As the pot is heating, mince both garlic cloves and add it to the pot. Once the garlic is sizzling a bit, add the cheese, followed by the ground mustard and start with pouring 1/2 cup of the beer. Let all the cheese melt, stirring.
  4. As you stir, add the vegetarian (or normal) Worcestershire sauce and ground in about a teaspoon of fresh ground pepper. Once everything is melded together, turn down the heat to low. Depending on the flavor and consistency, you may want to add a bit more beer. You will need to still stir your cheese once in a while just to keep it from solidifying, and possibly turn up the heat now and then.

For dippers, you can choose any kind of bread and cut into cubes – I sometimes choose a mix of white french bread with rye or pumpernickel. You could also use pretzels!

Cheddar and Swiss Fondue Recipe

I also like to have raw mushrooms, broccoli and cauliflower florets, cut peppers, and cooked potatoes (either fingerlings or larger potatoes then cut smaller to be bite sized). If you aren’t trying to keep this vegetarian, you might also use sliced and cooked sausage (bratwurst for instance!) or meatballs or sliced steak or diced ham. Whatever you choose, e you could easily prep almost all of this ahead of time which makes it perfect for a romantic weekday night meal or when Valentine’s Day falls on a weekday like this year – all you have to do is melt the cheese, set out the dippers, and get close together over the pot!

Optionally, as another dish to offer something cold between the hot bites, you could offer a ranch dip – everything I mentioned above you can then dip either in the ranch dip or hot cheese. Plus now you can snack on chips while waiting for your cheese to melt.

Recipe for Cheddar and Swiss Fondue - add a cold option by also offering ranch dip you can also put all the same dippers for the hot cheese into the cool ranch

Maybe you and your other half have had these conversations already, but here are some ideas to help you get started while melting and dipping:

– Review the five love languages and talk about which ones are the ones you value

– If you suddenly won the lottery, what would you do? Where would you travel to and do there? Would you still work like now or what would you do instead?

– What movie or TV couple do you think is the best and which is the worst and why?

– If you have all the knowledge about me you do now but it’s an alternate time line where we didn’t get together and now  you are trying to have a conversation with me to get me to go on a date with you, what would you talk or propose to do to get me to agree? (both sides answer)

– What is your happiest memory of something we did together (wedding and children don’t count)

– What’s your survival plan during an apocalypse (varying types of apocalypse scenarios are ok haha!)

Have you ever made fondue at home? What would you choose for your cheese or dippers? What do you think would be an interesting conversation starter?

Recipe for Cheddar and Swiss Fondue

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Savory Cheese Kugel Recipe

My sister mentioned a show called My Crazy Ex-Girlfriend to me, and I ended up binging on the entire first season in one weekend when I found it on Netflix (it’s also available on Hulu). If you haven’t heard of this show, it’s about a girl who runs into her childhood first love and moves to California to follow him. The episodes tend to center around her schemes how to get together with him, believing he is her destiny. You can see where the “crazy” part of this comes in, but the show did a good job in the first season of balancing the realistic fact a woman can be smart yet a bit unsound about love at the same time, fed by unrealistic messages about how true love can rationalize lots of wackiness. There are also lots of humorous musical numbers in each episode with fun lyrics. In a recent episode in the current season, the main character Rebecca makes kugel, and suddenly I wanted it.
Crazy Ex Girlfriend playing Fridays on CW and also available to stream on the CW App, Netflix, and Hulu

Kugel is a Jewish egg noodle casserole dish with a custard of eggs, milk, and cheese. It may be sweet by adding sugar and cinnamon and perhaps vanilla and fruit, but there are also versions that are savory which is what I think the character Rebecca made. They are baked in rectangular pans that are then served in squares.
This Savory Cheese Kugel Recipe is my take on the Jewish casserole with egg noodles, butter, eggs, and cheese, with other optional add ins like here, peas and sauteed onions

This dish is my twist on this version by Farm to Table LA who followed her grandmother’s worn, faded, and well loved recipe card. It used a lot more butter, eggs, and cheese than others, but trust a recipe card that looks like that straight from any grandma. The butter helps create the crispy edges that are 40% part of the highlights of this dish, and the egg and cheese once cooled makes this hold together well.
This Savory Cheese Kugel Recipe is my take on the Jewish casserole with egg noodles, butter, eggs, and cheese, with other optional add ins like here, peas and sauteed onions This Savory Cheese Kugel Recipe is my take on the Jewish casserole with egg noodles, butter, eggs, and cheese, with other optional add ins like here, peas and sauteed onions

I did add additional vegetables with sauteed onions and I had some leftover peas, but you could add any vegetable: if I had it I would have loved sauteed spinach and mushrooms too.

This recipe makes 9 servings.

Ingredients:

  • 16 ounces of wide egg noodles, cooked al dente
  • 1 stick butter
  • 5 eggs
  • 1 cup milk
  • 32 ounces small curd cottage cheese
  • 5 tablespoons of sour cream
  • 1 cup diced sautéed onions (optional)
  • 1 cup frozen peas, or you can use sauteed spinach, mushrooms, etc.  (optional)
  • 1/2 teaspoon salt and more to taste
  • 1/2 teaspoon ground pepper and more to taste
  • Grated Parmesan (optional) to serve
  • Chopped parsley to garnish (optional)

Instructions:

  1. Cook the egg noodles until al dente, drain the water and set aside. If you want, you can put in a teaspoon of butter and mix it so the noodles don’t stick to each other while you complete the other steps if not doing them simultaneously.
  2. Preheat the oven to 350° F. Put a stick of butter in a 13 x 9 pan and let it melt in the oven as it preheats.
  3. Meanwhile, in a large mixing bowl, combine the 5 eggs, 1 cup milk,  32 ounces of cottage cheese, and 5 tablespoons of sour cream. Season generously with the 1/2 teaspoons each of salt and pepper. Optionally also combine in the 1 cup of sautéed diced onions or peas. Instead of peas you could also add other savory ingredients like mushrooms and or sautéed spinach.
  4. Add the cooked egg noodles into the egg and cheese mixture and stir.
  5. Pour the noodles with eggs and cheese mixture directly over the melted butter: no need to further stir.
    This Savory Cheese Kugel Recipe is my take on the Jewish casserole with egg noodles, butter, eggs, and cheese, with other optional add ins like here, peas and sauteed onions This Savory Cheese Kugel Recipe is my take on the Jewish casserole with egg noodles, butter, eggs, and cheese, with other optional add ins like here, peas and sauteed onions
  6. Cover and bake at 350 F for 45 minutes
  7. Uncover and bake for approx another 15-30 more minutes –  keep checking until you see the sides and top of the dish are golden brown and there are lots of browned edges and top, but not so dark brown it is burning.
    This Savory Cheese Kugel Recipe is my take on the Jewish casserole with egg noodles, butter, eggs, and cheese, with other optional add ins like here, peas and sauteed onions
  8. Garnish with the chopped parsley (optional). You can serve the dish warm, but I think it’s best after an hour when the Kugel has set and is firmer. Otherwise when you cut it into the squarish pieces it will not hold together.
    This Savory Cheese Kugel Recipe is my take on the Jewish casserole with egg noodles, butter, eggs, and cheese, with other optional add ins like here, peas and sauteed onions This Savory Cheese Kugel Recipe is my take on the Jewish casserole with egg noodles, butter, eggs, and cheese, with other optional add ins like here, peas and sauteed onions

Serve with salt, pepper, and grated Parmesan to top per each individual’s taste. The best pieces are the corner pieces of course since they offer more crunchy parts. It tastes fine without the grated Parmesan, but I love making it snow cheese.
This Savory Cheese Kugel Recipe is my take on the Jewish casserole with egg noodles, butter, eggs, and cheese, with other optional add ins like here, peas and sauteed onions This Savory Cheese Kugel Recipe is my take on the Jewish casserole with egg noodles, butter, eggs, and cheese, with other optional add ins like here, peas and sauteed onionsThis Savory Cheese Kugel Recipe is my take on the Jewish casserole with egg noodles, butter, eggs, and cheese, with other optional add ins like here, peas and sauteed onions

Have you ever heard of or had kugel before, or any other Jewish dish? Do you watch My Crazy Ex-Girlfriend?

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Cheese Stuffed Mini Peppers

I think these appetizers of Cheese Stuffed Mini Peppers are adorable because of the way you can get multiple colors with the orange, yellow and red which are so cheerful, and then presentation wise the way they stand up in little rows or formations so bravely. These are vegetarian but can be made vegan if instead of feta and cream cheese you use Tofutti or some other vegan cream cheese.
Recipe for Cheese Stuffed Mini Peppers, easy peasy and are adorable because of the way you can get multiple colors with the orange, yellow and red which are so cheerful, and then presentation wise the way they stand up in little rows or formations so bravely

It does take a little time to stuff these, but I just did it sitting on the couch while watching Gilmore Girls. You can go faster if you pipe these into the peppers, but pushing them in with a little butter knife like I did will also do the trick.

These are perfect for a holiday gathering or potluck as you can just get a 1-2 pound bag of these and with approximately a pepper person get your lil cheese stuffed mini peppers soldiers in line or in wreath or tree formation or whatever you’d like! A 1 pound bag yields about 15 or so mini peppers, at least it did for me.
Recipe for Cheese Stuffed Mini Peppers, easy peasy and are adorable because of the way you can get multiple colors with the orange, yellow and red which are so cheerful, and then presentation wise the way they stand up in little rows or formations so bravely

Ingredients:

  • 1 16 ounce bag of mini sweet peppers
  • 5 ounces of fresh, soft feta cheese or alternatively goat cheese
  • 8 ounces of cream cheese, softened to room temperature
  • 4 tablespoon chives, finely chopped
  • 3 cloves worth of minced garlic
  • 1 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 teaspoon fresh squeezed lemon juice
  • salt, to taste
  • ground pepper, to taste

Directions:

  1. Cut off top about 1/2 inch from the stem to make the hat, and also cut at the bottom about about 1/2 an inch so the pepper can stand upright. Remove the seeds from the top and inside the pepper if any (most of the seeds will be at the stem), and rinse and dry the peppers.
  2. As the peppers are finishing drying, in a mixing bowl combine the 5 ounces of fresh soft feta cheese, the 8 ounces of softened room temperature cream cheese, the finely chopped 4 tablespoons of chives, the 3 cloves worth of minced garlic, teaspoon of red pepper flakes, tablespoon of olive oil, teaspoon of lemon juice. Mix well until everything is a smooth creamy texture

    Recipe for Cheese Stuffed Mini Peppers, easy peasy as you combine the feta, cream cheese, chives, garlic, olive oil, red pepper and bit of lemon juice and mix until smooth

  3. Now, it’s just a matter of filling the peppers and topping them with its matching hat! After you are done, you can serve now or refrigerate until ready to serve (say the next day!)

Recipe for Cheese Stuffed Mini Peppers, easy peasy and are adorable because of the way you can get multiple colors with the orange, yellow and red which are so cheerful, and then presentation wise the way they stand up in little rows or formations so bravely Recipe for Cheese Stuffed Mini Peppers, easy peasy and are adorable because of the way you can get multiple colors with the orange, yellow and red which are so cheerful, and then presentation wise the way they stand up in little rows or formations so bravely

An alternative way to serve these cheese stuffed mini peppers is that instead of whole like you see above, to cut the peppers in half length-wise instead. Then you don’t need to deal with the stuffing… but I couldn’t resist this because I just found it so stinkin’ cute!

What’s your favorite holiday appetizer to bring to a party?

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