Now that Christmas is over, I am starting to think about New Years Eve. For the longest time my friends Nicole and John hosted the best NYE party, with so much good food, awesome decorations, great drinks, lots of fun games. A lot of people (including me) stayed over their house and we all had breakfast together in the morning. It was an awesome tradition and I looked forward to the party for most of December. Nicole and John had a baby two years ago and they are taking a break from party hosting, which is understandable, I suppose. 🙂
This year Aldo and I are going to stay in for New Years Eve, which I have never done before. I am looking forward to a fun night at home – we are planning on working on a jigsaw puzzle and we’ll try making bracelets (Aldo’s a good sport! But he actually took a jewelry making class in college, so he might be better at this than I will be). But just because we are staying home does not mean that we are skipping the delicious New Years Eve party food! I plan on making a few appetizers, so I am trying out a couple of them beforehand. I gotta say, it’s not a bad task!
These mini bell pepper appetizers are definitely a win, and I will be making them again for our New Years celebration if I can find more tiny bell peppers later this week. This appetizer is a twist on the popular crab rangoon appetizer – the bell peppers are stuffed with a delicious shrimp and cream cheese filling, and then baked until the bell pepper is nicely roasted and everything melts together in delicious goodness.
This appetizer is a good one to remember when hosting a party on a budget, particularly because it uses fine and expensive ingredients such as shrimp and Gouda, but in very small amounts. And their flavor really comes through, so you can still serve an impressive appetizer for a much smaller cost than if you were to serve shrimp cocktail or Gouda on a cheese platter.
Happy New Year, everyone!!
This recipe contains affiliate links.
- 15 mini bell peppers , sliced in half, seeds and pith removed
- 6-8 oz raw shrimp , peeled, tailed removed, de-veined
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt , or more to taste
- 1 tablespoon olive oil
- 4 oz cream cheese , room temperature (full fat is best, but light cream cheese works too)
- 2 tablespoons chopped green onions
- 1 teaspoon lime juice
- 1/3 cup finely shredded Gouda or white Cheddar cheese (about 3 ounces)
Preheat oven to 350F. Spray a large baking sheet with olive oil or non stick spray.
In a medium bowl, combine the shrimp, chili powder, garlic powder, and salt. Mix well. Heat the olive oil in a large skillet, and cook the shrimp over high heat for 2 minutes per side, or until fully cooked. Set shrimp aside and roughly chop into small pieces.
In a medium bowl, combine the chopped shrimp, room temperature cream cheese, chopped green onions, and lime juice. Mix well. Give it a taste and add salt if desired.
Fill each bell pepper half with about 1/2 - 1 tablespoon of the cream cheese mixture, pressing the filling down gently to fill the bell pepper. Carefully place the mini bell peppers on the baking sheet, making sure they don't tilt over. Sprinkle a pinch of shredded cheese on each pepper. Bake for 10 minutes at 350F. Remove from heat and let stand 10 minutes before serving.
Kitchen stuff used in this recipe:
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