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Deviled Sweet Peppers

Deviled Sweet Peppers

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Course: Appetizer
Keyword: Entertainment Menu
Cooking Method: Instant Pot, Stovetop
Recipe Type: Eggs
Servings: 6 servings
Calories: 89kcal

Equipment

  • Blender

Ingredients

  • 12 mini sweet peppers
  • 6 egg yolks hard-boiled (save the whites for the spinach salad)
  • 3 cups cauliflower florets roasted (reserved from hummus recipe)
  • ¼ cup non-fat plain Greek yogurt
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • ¼ tsp salt
  • 1 pinch black pepper
  • smoked paprika optional garnish

Instructions

  • FILLING: Combine the hardboiled egg yolks, cauliflower, Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper in a small food processor or bullet blender. Blend until smooth and creamy. Transfer the filling to a large zip-top bag. Note: will be easier to pipe this if you allow to cool in the fridge for 1-2 hours. Rinse and dry the sweet peppers, trim the tops, cut in half lengthwise, and remove any ribs and seeds.
  • SNIP one corner end from the zip-top bag and carefully pipe the filling in to each sweet pepper half. (Note: it can be hard to tell by the eye just how much 1 tbsp of filling piped is- and then you can run out too soon! My advice is to put 1 or 2 peppers you’ll save for you using an actual tbsp to measure the amount so you can get a visual of how much filling, then try to copy this amount with the rest of the peppers using the piping bag).
  • GARNISH with smoked paprika, if desired. Cover and refrigerate until ready to serve.

Alternate Cooking Method – INSTANT POT FOR HARDBOILED EGGS

  • PLACE whole eggs on grate over 1” of COLD water in Instant Pot and cook on manual LOW pressure for 12 minutes or HIGH pressure for 8 minutes (consensus is better yolks with low 1 pressure) , then dip into cold water unless using immediately.

Notes

Yields 24 peppers + 1.5 cups filling

Nutrition

Calories: 89kcal | Carbohydrates: 5g | Protein: 5g | Fat: 5g | Net Carbs: 5g
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