To keep this mediterranean vibe going, here is a little somethin somethin for you to serve up as a healthy and fun appetizer! These mini bell pepper boats are so fun, colorful, and of course…hella YUMMY. But be careful, because from what I experienced they go fast, so don’t be afraid to make extra!
As you can see, these little lovelies are beautiful to look at, and make your spread look like something out of a magazine, but they are totally healthy for you too! Gluten free, vegetarian, heart healthy, and filled with greek goodness…and if you aren’t already sold, there is no cooking required! These little boats are easy to make and take very little time. All ingredients are raw, which means just some chopping and mixing are in order.
This recipe includes olive tapenade and olive oil, a component of the mediterranean diet that makes it so good for you! Oil from olives has shown to reduce risk of periphery artery disease, decrease blood pressure and inflammation associated with cardiovascular disease. Making this appetizer heart healthy!
For preparation of this appetizer, you will need a large bag of mini bell peppers rinsed, and cut down the middle long ways. For this recipe I used 25 peppers. The best way to do this is to dump the peppers on a table to see where they lay naturally. Take the side of the pepper facing up and cut above the stem all the way down to the bottom (this will help them lay better when they are filled with veggie mixture).
Once you remove the top, set aside for later use, and proceed by scooping out the seeds and insides of your “boat” under running water. Do this to all of you pepper boats and then set aside.
Take the tops from your pepper boats and chop into small pieces, before throwing into a large mixing bowl.
Add the rest of your finely chopped veggies, EVOO, tapenade and cheese. Mix together, add some spices, then scoop into your boats before serving!
I eat mine like sushi…all in one bite, but my husband is more civilized than I am and will eat over a few bites. Whichever level of sophistication you are, I’m sure you will very much enjoy!
Baby Bell Pepper Boats
- 25 mini bell peppers
- 1/4 cup cucumber chopped
- 1/4 cup onion chopped
- 1/4 cup feta cheese chopped
- 1/4 cup fresh basil chopped
- 1 tbsp olive tapenade
- 1 tbsp EVOO
- 1 garlic clove minced
- 1/4 tsp salt and pepper each
- Take 25 mini bell peppers and slice in half, starting above one end of the stem, and slicing all the way down to the bottom, creating a "boat".
- Spoon out seeds and interior of bell pepper, and rinse under cold water. Set aside.
- Take leftover tops of bell peppers, dice them and throw into a mixing bowl. Add remaining ingredients and mix well.
- Spoon filling from mixing bowl into bell pepper boats, plate and serve!