Name: Mini Bell Pepper Poppers
Prep time: 30 min
Total time: 45 min
Ingredients: 40 mini bell peppers, tops cut and cored (about 24 oz.); 3 ripe mangoes, very finely diced (3 cups); 1 Persian cucumber, very finely diced (½ cup); 1 medium tomato, very finely diced (½ cup); 1 scallion, thinly sliced (¼ cup); 2 tablespoons finely chopped fresh cilantro; 2 tablespoons fresh lemon juice or apple cider vinegar; 1½ tablespoons pure maple syrup; Sea salt; Dash of Tajin seasoning (optional)

Prep-time: 30 minutes / Ready In: 45 minutes
Makes 40 poppers
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The shape and size of mini bell peppers make them the perfect vessel for this handheld party snack. The filling for these vegan poppers is sweet, crunchy and a little juicy, with a hint of spice from Tajin seasoning—an addictive Mexican-style blend of chili, salt, and dehydrated lime juice. You can assemble these poppers a day ahead of time and store them in the fridge until ready to serve. Check out more of our favorite bell pepper recipes!

By Darshana Thacker Wendel, Jun 28, 2019

Ingredients

40 mini bell peppers, tops cut and cored (about 24 oz.)
3 ripe mangoes, very finely diced (3 cups)
1 Persian cucumber, very finely diced (½ cup)
1 medium tomato, very finely diced (½ cup)
1 scallion, thinly sliced (¼ cup)
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lemon juice or apple cider vinegar
1½ tablespoons pure maple syrup
Sea salt
Dash of Tajin seasoning (optional)

Instructions

Place peppers in a steamer basket in a large saucepan. Add water to saucepan just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes, or until peppers are soft but not limp. Alternatively, roast the peppers: Preheat oven to 350°F; place peppers on a parchment-lined baking sheet; bake for 10 minutes; then remove and let stand for 10 minutes.
Meanwhile, prepare the filling: In a medium bowl mix together the remaining ingredients.
Spoon filling into peppers, placing filled peppers upright in a baking dish as you go to prevent filling from spilling out. Chill in the refrigerator for at least 1 hour or until ready to serve.

tags:

4th of July

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10 Comments

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(5 from 7 votes)

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Liz9 months ago

These were delicious and very colorful! They would be a great appetizer for a special occasion/party. My whole family (kids included) enjoyed them. I steamed the peppers, which I think matched well with the fresh taste of the filling. I did not have Tajin seasoning, but my family likes cumin, so I added a dash of cumin.

Pam1 year ago

If you don’t have fresh mangoes on hand, you can find some excellent froze mango chunks at Trader Joe’s.

Jennifer2 years ago

So fresh and delicious!

Barbara Porsch2 years ago

What would be a good substitute for the mango? Sometimes they are hard to find. I really want to make these. I love those little peppers and sometimes just get them for snacks.

Jodie Roberts2 years ago

I wanted to ask the same question. I’m thinking maybe peaches?

Gayle2 years ago

I cooked my peppers in the air fryer, at 340° For 3 minutes for the smaller ones, 4 minutes for the larger ones shaking half way through. I took them to an afternoon event and everybody loved him!

Wendy L2 years ago

I like the flavor of roasted peppers. Do you suggest roasting whole and then slicing of the tops and removing the seeds to fill? Do they sort of collapse when roasting and end up harder to fill than steamed peppers?

Liana2 years ago

Do you eat these hot or just roast and eat them when they’re cooled?

Liana2 years ago

Never mind, I see it says to chill in fridge before serving.

Michelle2 years ago

I just made 6 of these poppers for my husband and me, scaling down the ingredients. I left the peppers raw. I didn’t have Tajin seasoning, so I added a dash each of smoked paprika and cumin. They are simply wonderful and we will definitely make them again! They’re like a perfect little handheld salad with a delicious mix of sweet and savory flavors.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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