Paprika Corn Stuffed Mini Sweet Peppers

It has come to my attention that in the two and a half year life of this blog I have never posted an appetiser recipe. Please don’t think I am anti-appetiser. Quite the opposite in fact. I fully acknowledge the power of an interesting and palate delighting appetiser to help stimulate conversation between dinner guests and bring people togetherΒ over a new flavour experience. The corks are popped, the first glasses of wine are poured and just like magic the veil of the night is drawn over the party and conversations, laughter, and friendly arguments begins.

Paprika Corn Stuffed Mini Sweet Peppers | Vegetarian | Gluten Free | Thoroughly Nourished Life

Appetisers are a welcoming gesture to your guests. They set the dinner party apart from an every night meal. They show that you have given extra thought to what might delight their senses and relax them into the evening.

When I saw these miniature sweet peppers at the markets the other weekend I knew they would make the perfect base for a summertime appetiser. The first stalks of sweet corn have been showing up in our markets and grocery stores lately too, and rather than just eating them all quickly steamed and greedily devoured in a shower of corn juice, I decided to celebrate these two heralds of summer with a recipe perfect for long hot evenings filled with cool glasses of sparkling wine, and the sparkling company of my friends.

Paprika Corn Stuffed Mini Sweet Peppers | Vegetarian | Gluten Free | Thoroughly Nourished Life

The best part of this appetiser is that it will not have you stressing out. These boats of summery goodness can be prepared in advance, and they are just as good served hot, cold or anywhere in between. If you have an eclectic mix of dietary requirements at your dinner party (which is increasingly common nowadays) you can rest assured that these are gluten free, vegetarian, and can be made dairy-free/vegan by omitting the cheese. I do love the addition of the cheese to the sweet thyme, smoky paprika, and slight bite of chilli flakes.

Paprika Corn Stuffed Mini Sweet Peppers | Vegetarian | Gluten Free | Thoroughly Nourished Life

Paprika Corn Stuffed Mini Sweet Peppers | Vegetarian | Gluten Free | Thoroughly Nourished Life

 

Paprika Corn Stuffed Mini Sweet Peppers

Makes 20 halves | Easily multiplied | Vegetarian | Gluten Free

Vegan variation: leave out mozzarella. Otherwise prepare as directed.

Ingredients

  • 10 mini sweet peppers (capsicums)
  • Β 2 large cobs of corn, outside layers removed
  • 1 small red onion
  • 1 teaspoon olive oil
  • 1/2 teaspoon smoke paprika
  • Small pinch chilli flakes (optional)
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Β 1/3 cup grated mozzarella

Method

  1. Preheat oven to 180C (350F) and line a baking sheet with baking paper. Set aside until needed.
  2. Halve mini peppers from top to bottom. Remove white ribs and seeds from the inside. You can leave the green stalk on for decorative purposes, or remove if you wish.
  3. Lay halved peppers on the prepared baking sheet.
  4. Cut kernels from each corn cob. The easiest way to do this is to cut each cob in half and place the flat (cut) section on the chopping board and then cut down, keeping close to the cob, removing the kernels.
  5. Finely dice red onion.
  6. Heat olive oil over a medium heat in a medium frying pan. Place corn kernels, red onion, paprika, chilli flakes (if using), fresh thyme, salt, and pepper into pan. Cook until the onion is translucent and the corn has turned a darker yellow. Remove from heat and place in a bowl. Cool to room temperature.
  7. Mix grated cheese into cooled corn mixture.
  8. Using clean hands scoop corn mixture into the prepared sweet peppers. Press down slightly to ensure the mixture is packed inside. Place stuffed peppers back onto baking tray. Repeat until they are all filled.
  9. Place peppers into preheated oven and bake for 20 minutes.
  10. Remove and serve. Leftovers will keep up to two days in the refrigerator. They are an excellent addition to a lunchtime salad.

Paprika Corn Stuffed Mini Sweet Peppers | Vegetarian | Gluten Free | Thoroughly Nourished Life

 

15 thoughts on “Paprika Corn Stuffed Mini Sweet Peppers

    • Chris didn’t even get a look in with these. I ate them for lunch, snacked on them in the afternoon, and then ate a big plate of them for dinner πŸ™‚
      Hope you enjoy them πŸ™‚

  1. i saw these adorable guys on your IG feed and it blew my mind! so cute and haha…you, i knew you were an appetizer hater. πŸ˜‰ jk. that’s kinda funny though that in all these years an appetizer hasn’t shown up until today. but i’m not complaining the space was prolly habitized by cupcakes and sweet treats…and we all know i’m a sweets over savory person so i’m happy either which way! πŸ™‚

    • Yep that’s me – appetiser terminator πŸ˜‰ Most of the time I just use appetiser time as an excuse to bring out cheese on cheese on cheese, but it’s time to freshen up my game πŸ™‚ Also, more sweets coming up Miss Cait!

  2. You reminded me I kept meaning to read this post! Those little peppers are so cute, and they sound so good! It’s a shame our seasons are opposite right now, because really yummy fresh corn is long gone by now 😦 I’m sure we could substitute frozen if we had to! These just sound too good to wait until next summer!

  3. Pingback: Nourished Life Gratitude List 2014 – Week Thirty-Eight | Thoroughly Nourished Life

  4. I’ve missed so much goodness here Amy. Travelling is definitely not conducive to keeping up with your favourite blogging friends. Love this happy, bright and colourful appetiser. I love stuffing those baby peppers with a goats cheese mix but corn is a great idea!

  5. Pingback: Black Bean and Millet Stuffed Peppers | Thoroughly Nourished Life

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