Easy Thanksgiving Appetizers

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Courtesy of: Valita Ross, Confetti Peppers LLC



Confetti Deviled Eggs

  • 1 dozen eggs
  • 1/2 cup Confetti Peppers, minced
  • 1/2 cup mayonnaise
  • 2 teaspoon prepared mustard
  • 2 teaspoons vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • Paprika, for garnish

Place eggs in a single layer in a medium saucepan. Add cold water to cover eggs.

Bring to a boil. Cover, remove from heat, and let stand 15 minutes.

Drain water and refill with cold water to cover eggs. Cool eggs 10 minutes. Tap each egg on the counter until cracks form all over the shell.

Peel and rinse to remove any remaining egg shell. Dry whole eggs on clean cloth or paper towels.

Slice eggs in half lengthwise. Remove yolks and place in a bowl. Place egg white halves on serving dish.

Mash yolks with a fork into a fine meal consistency. Stir in remaining ingredients, except paprika. Spoon mixture into egg white halves. Garnish with paprika. Serve chilled.

Tip: Fill a large ziploc bag with the egg yolk mixture. Snip the corner off. Squeeze the bag and pipe mix into the egg white halves.


Confetti Stuffed Peppers

  • 1 pound miniature bell peppers
  • 1 cup Confetti peppers, minced
  • 2 teaspoons Worcestershire sauce
  • 4 c. shredded cheese
  • 1 c. Italian bread crumbs

Preheat oven to 375 F.

Remove stems from peppers. Cut peppers into halves lengthwise. Remove seeds.

In a large bowl combine remaining ingredients. Grab a bit of the cheese mix with your fingers and press it into the pepper halves.

Arrange the peppers on the baking sheet and bake uncovered 20 min.

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