Jalapeño & Artichoke Party Poppers
Recipe and photos by La Terra Fina
Ingredients
- 1/4 cup breadcrumbs (Panko works great, but any will do)
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon dill, finely chopped (fresh or dry)
- 1/2 teaspoon Italian parsley, finely chopped (fresh or dry)
- Salt and pepper to taste
- 8 mini sweet peppers
- 4 fresh jalapeño peppers
- 3/4 cup Artichoke & Jalapeño Dip
Instructions
- Preheat oven to 350°F.
- Mix the breadcrumbs, Parmesan cheese, dill, parsley, salt and pepper in a small bowl, set aside.
- Cut mini sweet peppers and jalapeño peppers in half lengthwise and remove stems, seeds and veins. Fill peppers with dip, approximately 1 tablespoon per pepper. Top each one with a sprinkle of the breadcrumb/cheese mixture.
- Bake on a cookie sheet for 17-20 mins or until the tops are golden brown.
- Serve warm and enjoy!