Blog | Weekly Specials

Pepper Party

The crisp snap of a juicy, sweet bell pepper is delightful all on its own, but as party food—stuffed with Hempler’s bacon and melty cheese, or layered in a creamy dip with roasted corn—you’ll find a new level of pepper perfection. This is the peak of the US-grown pepper season, and you can have your fill of yellow, orange, red, and green, full-size or mini. And don’t forget the spicier cousins—Hatch, jalapeño, serrano, habañero and more—to kick your party dips, casseroles and salsa up a notch.

Roasted Corn and Pepper Dip

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  • 3 ears of corn, husked
  • 1 Tbsp olive oil
  • 1 red pepper, chopped
  • 1 Hatch chile pepper, chopped
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup Parmesan cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • Fresh cilantro, chopped

Preheat oven to 400°F.

With a sharp knife, carefully slice corn kernels off the cobs. Heat olive oil in a cast iron skillet over medium heat. Add the corn and peppers, stirring occasionally until golden brown.

Remove skillet from heat and stir in the rest of the ingredients. Bake until golden brown. Garnish with cilantro and serve with your favorite chips.

Cheesy Bacon Stuffed Peppers

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  • 8–10 slices Hempler’s bacon
  • 1 cup smoked cheddar cheese, shredded
  • 8 oz cream cheese, softened
  • 2 green onions, chopped
  • 1 tsp lemon peel
  • Salt and freshly ground black pepper, to taste
  • 12 mini peppers
  • 2 Tbsp olive oil

Preheat oven to 375°F.

Cook bacon in a large skillet over medium heat until crispy. When cool cut into 1/4″ pieces and transfer to a bowl. Add the cheddar cheese, cream cheese, onions, lemon peel, salt and pepper. Mix until smooth.

Slice peppers in half; remove membranes and seeds. Rub the outer skin of the pepper with olive oil. Stuff the cavities with the filling and arrange on a large cookie sheet. Sprinkle each pepper with a little cheddar cheese and bake for 15-20 minutes, until cheese is bubbly and peppers have softened. Sprinkle with parsley and serve warm.

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Pepper Party
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