Today I am sharing the second in my series of holiday appetizers. Last week, I posted my Cranberry Pecan Gouda Truffles and they were a total hit with readers!
I can’t wait to tell you about my Beef Stuffed Cocktail Peppers, but first, a few thoughts on creating a fantastic appetizer party.
I think about a lot of things when I plan a party and the top of mind is the guest’s comfort. For this reason, you will never find anything too complicated on my table. I refuse to offer any appetizers that require a fork. Why, you may ask? Because it’s awkward. Here you are, trying to meet new people, sip a cocktail that is usually unbalanced, AND eat something… this is hard. So to simplify, I always do finger foods. This way, guest can perch, set their topsy-turvy cocktail down, and snack a little along the way.
Let’s dive into these amazing morsels, sure to thrill your guests, and in the next couple of posts, I’ll share 2 other main thoughts on planning and hosting a festive gatherings.
Don’t you just love the bags of assorted small peppers? The bright colors are irresistible and they always end up in my grocery cart! I like to call these cocktail peppers. Why, you ask? Because they are begging to be stuffed with all kinds of good things and to be served on a cocktail buffet.
Making these beauties is easy. Just start by cutting the peppers in half lengthwise, including the stem. Don’t remove the stem because they make a handle for grabbing and eating and no forks are required!!!
Once the peppers are cut in half, use a spoon to scrape out the seeds and place the pepper shells on a parchment lined baking sheet.
To make the stuffing, start by cooking the onions and garlic a bit of olive oil and add them along with all the other ingredients to a bowl with the beef. Mix, stuff and bake, it’s as simple as that!
You can even make the peppers ahead of time. Just fill the pepper cups with the beef, cover them with plastic wrap, and hold them in the refrigerator for several hours or overnight. Bake them just before the party.
Beef Stuffed Cocktail Peppers
1 package of mini cocktail peppers
1-pound lean ground beef
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, pressed
1 tablespoon Worcestershire sauce
¼ cup tomato paste
¾ teaspoon salt
1 teaspoon of each dried basil, dried parsley, onion powder, and garlic powder
Pinch cayenne
¼ cup panko bread crumbs
¼ cup parmesan cheese
Preheat the oven to 425 degrees. Prepare the cocktail peppers by cutting them in half lengthwise, keeping the stems intact. Clean the seeds and the membrane out of the peppers, using a spoon, to create small cups. Place the pepper cups on a parchment-lined baking sheet. Prepare the filling by first cooking the onions in a chef’s pan with the olive oil until they are clear, about 8 minutes. Add garlic and cook 1 minute more. Add beef and remaining ingredients, including onions to a bowl. Mix well with your hands. Using a spoon or scoop, fill the pepper cups with the beef mixture. Place the baking sheet into the oven and cook for 24-28 minutes until the beef is done and the peppers have softened. Serve at once or at room temperature.
What are some things you do to keep your guests comfortable when your hosting a cocktail party? Share these tips in the comments so we can all benefit from your wisdom!
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Fancy a Girls Night Out Cooking Class Featuring a Chocolate Grazing Board?
Thursday, February 8th, 6:30-9:00- Ready for a night out with the girls? Grab a friend or come solo to this night of food and merriment! Join me in the kitchen to concoct crave-able appetizers that reflect the flavors of the season. Sip festive Cranberry Mojitos as stunning as they are delicious and join the fun in the kitchen or sit back and watch as each dish unfolds. With Valentine’s Day on the horizon, we will keep chocolate and romance in our minds as we concoct Heart Shaped Raspberry Brie En Croute, sure to wow all that partake. Pear B&B Crostini is a taste sensation, pears are the base for READ MORE and Register
XOXO
Lorie
