From a food perspective, spring conjures up two notions for me – bright colors and asparagus. Today’s stuffed mini peppers recipe is a combination of both. I struggled with the name for it, though.
Despite being extremely easy, there were just too many important aspects that I wanted the name to convey: sweet mini peppers, seasonal asparagus, gooey goat and parmesan cheeses, flavorful spices. Which ones should be included in the name?
All I knew was that I had to make these when I got the idea. I finally settled on calling them “stuffed mini peppers with asparagus and cheese”. Short and sweet – just like the food itself. Ha. Maybe it’s not the most creative name in the world, but it does make it easier for people to find the recipe!
To me, these colorful stuffed mini peppers are the epitome of spring. Obviously everyone wants to take advantage of all the fresh asparagus in stores right now. Roasted asparagus is great and all, but when I wanted to get a little creative, stuffing asparagus pieces into mini peppers seemed like the logical next step.
I’m a sucker for foods stuffed with other foods, anyway. It’s such a great technique for combining flavors and textures. Besides, it always makes your dish super impressive with minimal effort.
The nice thing about these stuffed mini peppers is that they aren’t made with anything that gets soggy, so you can make them a day or two in advance. Just stick them in the oven whenever you’re ready. Recipes like that are the best, because I tend to be in a rush at the last minute before a meal.
Also, they look absolutely gorgeous, thanks to the multitude of bright colors involved. At the same time, they are so easy to make. That’s my kind of appetizer!
So just to recap, we’ve got an app here that’s beautiful, healthy, delicious, simple, low carb, and gluten-free. What more could you possibly ask for? Are you ready to make some stuffed mini peppers with me?