Mexican Cuisine
Ingredients:
- 12 miniature sweet
peppers, mixed colors.
- 3 Persian cucumbers.
- 1 cup hummus.
- 1 tbsp parsley,
minced.
- ½ tbsp chives, minced.
- ½ tbsp dill, minced.
- ½ tbsp mint, minced.
- ½ tbsp tarragon,
minced.
Directions:
- Wash and dry the
vegetables.
- Prepare the peppers by
cutting off the tops, then carefully cutting out the seeds and ribs with a
paring knife.
- Cut the ends off the
cucumbers and slice each one into 4 chunks.
- Using a melon baler,
scoop out the flesh on 1 cut side of each chunk, being careful not to pierce
the bottom.
- Place the hummus into
a zip-top bag. Cut off a tiny piece at 1 corner.
- Squeeze the hummus
down and through the cut hole, using the zip-top bag like a pastry bag, and
fill the peppers and cucumbers, finishing each with a little swirl.
- Place the chopped
herbs on a plate or in a shallow bowl.
- As you finish stuffing
each vegetable, dip the top in the herbs, the way you'd dip an ice cream cone
in sprinkles.
- Place the vegetables
on a serving platter and serve immediately.