Roasted Pumpkin Mini Sweet Peppers Appetizer
Enjoy Roasted Pumpkin Mini Sweet Peppers Appetizer at your next party. Little bites of sweet and savory, perfect for fall, Halloween and Thanksgiving!
Friends, I’m thankful for real life community. I was able to go “home” a few weeks ago, and not only did I love the vivid colors, I loved seeing family and friends.
I partook of a couple of gathering feasts, and sat back and took it all in.
The colors in the Rogue Valley are so incredible right now!
Kristin’s mums were aMAZing in her garden! (How does she grow them so big?)
Both nights I enjoyed soup at different friends’ houses (fall is soup, right?). I’ll be sharing Kristin’s recipe here soon, an Easy Ministrone Soup, but with homemade pesto! So good!
I was able to visit some of my favorite friends (in their 80’s). A real treat!
And then I was able to love on my little great-niece, Sadie!
Who I got to hold and squeeze and play with a little last week. The ultimate baby hugs!
What is it about babies and pumpkin patches that are so cute?
On the way home, I stopped by my favorite Beckie’s Restaurant, for their famous Huckleberry Pie!
I came home and froze it (wrapped in plastic wrap + foil), and served it last weekend when company came to town! We treated the pie like gold! :)
Roasted Pumpkin Mini Sweet Peppers Appetizer
Just in time for Halloween or the beautiful month of November, enjoy this Roasted Pumpkin Mini Sweet Peppers Appetizer.
Slice the mini peppers in half (take out the seeds).
Spoon the pumpkin (mm-m-m … Trader Joe’s Pumpkin Butter) and goat cheese into the peppers.
Arrange the peppers on a baking sheet; bake and serve hot!
Don’t forget the fresh thyme! It’s not the same without it. :)
Happy Monday, Friends!
ps. Are you ready for Halloween tomorrow? You may be surprised, but we do not get ONE tricker-treater where we live!!
Get the Recipe:
Roasted Pumpkin Mini Sweet Peppers Appetizer
Ingredients
- 1 dozen mini sweet peppers, red, orange, and yellow
- 4 oz semi-soft goat cheese, cream cheese works, too.
- Salt and fresh ground black pepper
- 1/3 cup pumpkin butter, I buy at Trader Joe's
- Fresh thyme, about 1 Tbsp. fresh, plus more for garnish
Instructions
- Preheat oven to 350 degrees.
- Prepare the peppers by slicing off the “top” (concave) side of the peppers, leaving the stem.
- Scoop out the seeds and the membrane.
- Combine the softened goat cheese with pumpkin butter and a dash of salt and pepper. Mix in fresh thyme (about 1 Tbsp. fresh).
- Spoon the pumpkin goat cheese into the peppers.
- Arrange the peppers on a baking sheet that has been sprayed with non-stick cooking spray.
- Bake for around 15-18 minutes,until peppers are softened and cheese is hot and bubbly; Serve!
More mini pepper recipes: Dressing-Stuffed Mini Peppers (save this one for TG leftovers, for sure!), Low-Carb Italian Sausage and Sweet Mini Peppers Breakfast Bake [Kalyn’s Kitchen], Teri’s Pressure Cooking Sausage and Peppers [Pressure Cooking Today].
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Yum. Looks good. And it’s always fun to go home. Even though I’ve actually lived in my current town longer than what I would consider my “home town”, when I go back there I still call it home…lol.