This one really was the smallest of the small. The others were a bit bigger. But seriously, how I could I resist these peppers? I wasn’t sure what I would do with them, but they were definitely coming home with me.
I thought I might roast them with some garlic infused oil and fresh thyme. But, then, I thought I would try to stuff these little guys with a Mediterranean inspired mixture.
Browned up some extra lean ground turkey breast, some mint, scallion, and feta cheese. I added a splash of soy sauce too. Adding soy sauce kind of came out of left field but I wanted the meat to brown up a bit and look more like traditional stuffed peppers made with beef. Plus, I wanted to add a little savory flavor too.
So, working with mini peppers is like three times the amount of work. (Ha!) Chopping, de-seeding each little pepper and then filling them all too.But I think it was worth it! They would make a great bite size appetizer to bring to a bash.
The good news is this recipe fills about 4 regular size peppers too for those less inclined to fill a million little peppers.