Patriotic Peppers

The 4th of July is just one week away! Are you planning a patriotic party? Going to one? We’re having a group for a barbecue! I love having people over to enjoy the yard I’ve worked so hard on!!

I’m trying to come up with appetizers that are simple enough to make plenty of – we’re having 10 people! These patriotic peppers are so easy and so fast to make – and not to mention, taste really good too!

You start with a jar of pickled red peppers. I used Napoleon brand Sweet Red Peppers. They are small and perfect for appetizers. Then you fill them with whipped cream cheese and topped with blue salt. Easy and so good!

Blue Salt?

I learned to color salt in preschool (well, when I was teaching). You can color just about anything with food color.

Do make your salt a day or two ahead and let it dry. You can even leave it in a very low oven to make sure the color is absorbed in the salt.

Lay some kosher salt in glass or disposable dish.

Squirt blue food coloring into the salt and

stir until it’s all covered. Use as much as you need to make the shade of blue you like.

Note – the more you use, the more likely it will bleed. Let it sit for at least 24 hours.

Assembly of Patriotic Peppers – 

Spoon the cream cheese into each pepper until they are filled to the top. Set them aside until you are ready to serve.

You can use softened regular cream cheese, but the whipped just goes into the pepper so easily.

Using your fingers, pick up some salt and sprinkle it, holding your hand about 12 inches from the peppers, over the top of each pepper.

Lay them on a serving platter and serve immediately. They will likely bleed a little blue as they sit.

© Copyright 2023 The Lazy Gastronome

5 from 5 votes

Print

Patriotic Peppers

Super easy to make red, white and blue appetizers.

Course: Appetizer, appetizers

Cuisine: American, Patriotic

Keyword: colored salt, cream cheese, pickled pepper, salt, sweet pepper, whipped cream cheese

Servings: 24 peppers

Author: HelenFern

Ingredients

• 2 -3 Tablespoons kosher salt (see instructions to color)
• 24 small red pickled sweet peppers (about 3/4 inch to and inch in diameter)
• 1/2 cup whipped cream cheese (you can use softened regular, but the whipped just slides into the pepper)
• blue food coloring (not the gel)

Instructions

Coloring the Salt

1. Do make your salt a day or two ahead and let it dry. You can even leave it in a very low oven to make sure the color is absorbed in the salt.blue as they sit. 

2. Lay some kosher salt in glass or disposable dish. Squirt blue food coloring into the salt and stir until it's all covered. Use as much as you need to make the shade of blue you like.

   Note - the more you use, the more likely it will bleed. Let it sit for at least 24 hours. 

Assembly

1. Spoon the cream cheese into each pepper until they are filled to the top. Set them aside until you are ready to serve.

2. TIme to serve - Using your fingers, pick up some salt and sprinkle it, holding your hand about 12 inches from the peppers, over the top of each pepper.

3. Lay them on a serving platter and serve immediately. They will likely bleed a little bit as they sit.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!