Description
This vibrant Spicy Chili Pepper Fiesta platter combines colorful bell and chili peppers with a variety of flavorful dips and fresh accompaniments, perfect for a festive appetizer or snack. With a mix of creamy, spicy, and tangy dips served in edible pepper boats and plenty of crunchy veggies and chips, it’s an inviting and visually stunning dish that caters to a range of heat preferences.
Ingredients
Scale
Peppers
- 3 large red bell peppers
- 3 large yellow bell peppers
- 3 large orange bell peppers
- 4-6 assorted fresh chili peppers (jalapeños, Fresno, serrano; adjust for heat preference)
Dips and Accompaniments
- 1 cup classic guacamole
- 1 cup spicy roasted red pepper hummus
- 1 cup mango salsa
- 1 cup creamy chipotle yogurt dip (see notes)
- 2 cups blue corn tortilla chips
- 1 cup baby carrots
- 1 cup cucumber slices
- 1 cup cherry tomatoes
- ¼ cup chopped fresh cilantro
- 2 limes, cut into wedges
Instructions
- Prepare Peppers: Wash and dry all bell and chili peppers thoroughly. Slice the bell peppers vertically into thick strips for scooping, reserving some halves intact to serve dips directly inside as edible bowls.
- Slice Chili Peppers: Cut the assorted chili peppers into thin rings or halve them lengthwise, depending on preference. Remove seeds if you prefer a milder heat level.
- Arrange Peppers on Platter: Neatly arrange the bell pepper strips and sliced chili peppers on a large serving platter. Group them by color – red, orange, and yellow – for a visually appealing presentation.
- Prepare Dips: Spoon each dip (guacamole, roasted red pepper hummus, mango salsa, and chipotle yogurt) into small bowls or use the reserved pepper halves as edible serving vessels. Place these around the platter to serve as focal points.
- Add Accompaniments: Fill the remaining spaces on the platter with blue corn tortilla chips, baby carrots, cucumber slices, and cherry tomatoes to add texture, color, and variety to the dish.
- Garnish: Sprinkle the chopped fresh cilantro evenly over the entire arrangement for a fresh herbal note. Add lime wedges around the platter for guests to squeeze over as desired.
- Serve: Present the finished platter immediately and invite guests to enjoy the combination of sweet bell peppers, spicy chilies, diverse dips, and fresh vegetables, mixing and matching as they please.
Notes
- To control the heat level, remove seeds and membranes from chili peppers before slicing, or adjust the number of chilis used.
- The creamy chipotle yogurt dip adds a smoky, spicy element and can be made by mixing Greek yogurt with chipotle chili powder and a squeeze of lime.
- This dish is best served fresh to preserve crisp textures and vibrancy of the peppers and vegetables.
- Leftover dips can be refrigerated in airtight containers for up to three days.
- For a vegan option, substitute the creamy chipotle yogurt dip with a plant-based alternative or extra hummus.
