Guacapeppas!

My family is majorly into the Giants.  When they go to the World Series, we go big.  Why am I telling you this?  Because the Giants are largely responsible with this delicious little concoction.

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Yesterday was day one of the World Series, so naturally, my fam suited up to celebrate.  My aunt and uncle invited a few SF fanatics over for margaritas and snacks… I opted to bring some guac (who doesn’t love guac?).  So I whipped up a batch of my go-to guac recipe HERE… and then suddenly as I was about to wrap it up, I began dicing up little tomatoes and crafting them into a very dorky homage to the Giants over the top.  Totally normal… :/  Who am I?

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With a little teensy bit of guac leftover today, and some fresh jalapenos staring me down from the fridge, I decided to whip up what I imagined to be a mighty delicious little treat… guacamole stuffed jalapeno peppers.  I sliced the little peppers up, cleaned out their seeds, and tossed them in the oven for 10 minutes to soften and develop their flavor (roasted peppers have such a tasty flavor).  Once they were done, it was just a matter of scooping and eating.  Doesn’t get much simpler than that.

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I really don’t think I even need to write up a recipe for this, as most of you likely have made guac before and know how to cut peppers.  I thought I’d photograph the process and write it up anyways though… ’cause if you’re like me, a tutorial is always appreciated ;)

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makes 10 peppers

INGREDIENTS

1 cup your fave guacamole (see my recipe HERE)

5 jalapeno peppers

olive oil & salt, for roasting peppers

garnish: fresh cilantro, optional

 
 

*for fun variations, top them with crumbled bacon, cotija or feta cheese, or diced tomatoes!

**once cooked, jalapenos aren’t too spicy at all, but if you want to forgo heat

all together, use little sweet bell peppers instead!

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DIRECTIONS

Preheat oven to 350 degrees

Slice pepper in half lengthwise

(I cut the top off one first, to show you that as an option,

but I honestly think it looks better to leave the top and stem)

Remove all seeds and white lining (helps to run under water while doing so)

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Lay peppers on a baking sheet (I use the little one from my toaster oven)

Drizzle a little olive oil and sprinkle some salt over them

Toss to coat

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Turn peppers face down

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Bake for 10 minutes, uncovered

Once done, they’ll look something like this…

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Lay on a cutting board or plate to cool

(they only need a few minutes to cool down)

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Using a small spoon, fill each pepper with guacamole

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If there is any extra guac, gobble that stuff up ;)

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Lay on a plate to serve…

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Top with cilantro and whatever other toppings you love!

Guacapeppas

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About Me

Hi, I'm Natalie! I like to cook, eat, and adventure. I live in a little home with an itty-bitty kitchen, a crazy feline, and a very hungry boyfriend. Lots of cooking and devouring goes down here. Farmer's markets inspire me, as do the seasons and travel. I create simple recipes using wholesome real food. Enjoy!

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