So these little poppers were inspired by a recent conversation with my mama. Over the holidays she made my great grandmother's recipe for stuffed cherry peppers. I had never heard of this recipe before but was intrigued. My great grandmother was born in Italy and she raised something like 13 children. She had a beautiful kitchen garden, raised animals, and made everything including all of her pantry items from scratch. Women like her are superheroes to me. Hardworking family matriarchs... in a word, goals.
This recipe is not really anything like my great mother's. First off I used hot cherry peppers, not sweet, but you can use either variety. The hot variety is not so hot though, more mild in my opinion. The stuffing is made from tofu, spiced sautéed veggies, and capers. It's a simple combo and it works really well. These peppers are pretty much bite-sized and make excellent party food and hors d'oeuvre. Good for a NYE fête, for sure, and will satisfy herbivores, gluten free folks, and omnivores alike.
Speaking of goals, I've set myself one intention for 2016, my goal word is //s i m p l i f y//. Hoping to weave this intention into all aspects of my life and business more. As they say, less is more. Looking forward to how life unfolds for us this year and wishing you all blessings on each of your own journeys. Happy New Year friends!
recipe after the jump...
Stuffed Hot Red Cherry Peppers | Vegan + Gluten Free