Fill (pepp)’er Up!
Fill (Pepp)’er Up!
Whether you’re serving up a cold summer soup or a dip for your chips, before you reach for a boring old bowl consider using those peppers in your food box! This recipe is for a soup “bowl” so I roasted the pepper, but if you’re going to dip route I wouldn’t even roast it. It will keep its shape a little better and when the dip is almost gone your guests can then eat the bowl! Need some soup/ dip ideas? Think salsas (veggie or fruit), hummus, taziki, slaws, corn dips…We’ve got you covered! Visit some of these links and let us know how you and your peppers celebrate Memorial day!
Roasted pepper soup bowl
- 1 green pepper
- 1 cup of soup
- Preheat oven to 400
- Cut off top of pepper and core out seeds, being careful not to cut through the bottom
- Drizzle with a little olive oil
- Bake for 20 minutes, or until beginning to char
- Pour soup/ dip inside and enjoy!