Spicy Chili Pepper Fiesta (Printable View)

A vibrant spread featuring bold chili peppers, colorful dips, and fresh accompaniments for any occasion.

# What You Need:

→ Chili Peppers

01 - 3 large red bell peppers
02 - 3 large yellow bell peppers
03 - 3 large orange bell peppers
04 - 4 to 6 assorted fresh chili peppers (jalapeños, Fresno, serrano), adjust to heat preference

→ Dips

05 - 1 cup classic guacamole
06 - 1 cup spicy roasted red pepper hummus
07 - 1 cup mango salsa
08 - 1 cup creamy chipotle yogurt dip (see notes)

→ Accompaniments

09 - 2 cups blue corn tortilla chips
10 - 1 cup baby carrots
11 - 1 cup cucumber slices
12 - 1 cup cherry tomatoes

→ Garnishes

13 - ¼ cup chopped fresh cilantro
14 - 2 limes, cut into wedges

# How To Make It:

01 - Wash and dry all peppers. Slice bell peppers vertically into thick strips for scooping, reserving a few halves to serve dips inside the pepper boats.
02 - Slice fresh chili peppers into thin rings or halve lengthwise for presentation. Remove seeds if a milder heat is desired.
03 - Place bell pepper strips and chili pepper slices on a large serving platter, grouping by color (red, orange, yellow) for visual appeal.
04 - Spoon each dip into small bowls or into the reserved pepper halves. Distribute dips evenly around the platter to create colorful focal points.
05 - Fill the platter with blue corn tortilla chips, baby carrots, cucumber slices, and cherry tomatoes to provide a variety of textures and colors.
06 - Scatter chopped cilantro and lime wedges around the platter to brighten the presentation. Serve immediately.

# Expert Tips:

01 -
  • It's a showstopper that takes just 35 minutes from fridge to table, making you look like a kitchen genius without the stress
  • Every guest gets to customize their own bites, which somehow makes everyone feel like they're part of the fun instead of just eating what you served them
  • The color alone makes people smile before they even taste anything, and that moment of "wow" never gets old
  • It's naturally vegetarian and can easily go vegan, so no one feels left out of the party
02 -
  • The difference between a soggy platter and a crisp one is timing and dryness. Dry those peppers thoroughly and don't add the dips until just before serving, especially if you're using watery dips like salsa. I learned this the hard way at a party that felt sad by hour two
  • Fresh chili peppers contain oils that can burn your eyes and lips if you touch your face after handling them. Wash your hands with soap and cold water after prep, and maybe warn your guests before they innocently rub their eyes. This small kindness prevents the heat from becoming regret
  • The sweeter bell peppers make this platter accessible to everyone, even people who say they don't like spicy food. The heat comes from optional chili slices and the dips, so no one is forced into discomfort. This is how you make food inclusive
03 -
  • Slice your peppers vertically instead of horizontally. This creates natural cupping that makes scooping dips feel intuitive and less messy than flat rings
  • Use a pepper boat as your base for a tasting moment, stack a thin chili slice on top, add a tiny spoonful of your favorite dip, and finish with a cilantro leaf. This single bite is what gets people asking for the recipe
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