Slawesome Peppers
Mini Sweet Peppers Stuffed with Creamy Mustard-Honey Coleslaw
25 minutes
Serves 4
SideAmericanVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Welcome to the great American picnic, now bite-sized and gluten-free. This recipe sneaks tangy, creamy slaw into crisp mini pepper boats , you'll learn why mustard and honey love each other and how sour cream tames it all.
Ingredients
Yield
4
Instructions
- 01Slice each mini sweet pepper in half lengthwise and remove seeds and membranes. Set aside.
- 02In a large mixing bowl, whisk together Duke's mayonnaise, sour cream, Dijon mustard, honey, apple cider vinegar, celery seed, kosher salt, and black pepper until smooth.
- 03Add the bagged coleslaw mix to the bowl and toss until everything is evenly coated.
- 04Let the dressed slaw sit for 10 minutes to slightly soften and meld flavors.
- 05Spoon the slaw generously into each pepper half, mounding gently.
- 06Arrange stuffed peppers on a platter and serve chilled or at cool room temperature. Season with a final pinch of salt and pepper if desired just before serving.
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