It’s the official first day of summer!
Despite the fact that its been 90 degrees for about the last 2 weeks, we have made it to summer.
Throughout the next few months, I will be sharing tons of grilling and outdoor entertaining recipes – but today I am sharing with you a 6 ingredient, no cook, easy to assemble recipe that will be sure to cool you off at your next outdoor event!
Plus, in honor of the first day of summer, I got together with some friends and we are hosting a Virtual BBQ.
Great news – it’s TODAY!
Welcome to the party!
Our full BBQ menu is listed below and I will be sharing recipes all day over on my Instagram. So come on over and join us!
My contribution to the BBQ (or cookout as we call it in the south) are these Greek Bell Pepper Boats. They are super simple, fresh tasting and packed with veggies so you can snack comfortably in the heat. Oh and they go great with a cold beer!
Welcome Summer – I am glad you are here. Hopefully you will stick around for a while!
Greek Bell Pepper Boats
- 1 pound baby bell peppers
- 8 ounces hummus
- 1/2 cup chopped tomatoes
- 1/2 cup chopped cucumber
- 1 tablespoon finely chopped red onion
- 1 tablespoon olive oil
- 1 teaspoon white wine vinegar
- 1/4 teaspoon salt
- black pepper, to taste
With a paring knife, lay each pepper flat on its side and carefully slice an inverted triangle out of the top of the pepper and remove. With a small spoon, scoop out any ribs and seeds and set aside. Do this for all the peppers, some "boats" will be smaller than others.
In a small bowl, mix tomato, cucumber, red onion, olive oil, vinegar and salt. Stir to combine and set aside.
Pipe or spoon hummus into each pepper through the opening you cut out, leaving a little room at the top. Once all the boats are filled with hummus, carefully spoon the cucumber and tomato salad on top of each boat. Serve cold.
With the pieces of pepper that were removed to form the "boat" I like to slice them up and serve with other dips or on a veggie platter.
And since you all know I love a great party menu plan, check out our Virtual BBQ lineup!
Stuffed Grilled Pork Chops with Prosciutto and Asiago – Jess from Plays Well With Butter
Strawberry Goat Cheese Salad with Green Goddess Vinaigrette – Ellie from Hungry By Nature