Looking for an easy, healthy alternative to the usual processed snacks for your Super Bowl spread? We gotcha covered with these recipes for Tomatillo Salsa and Goat Cheese Stuffed Mini Peppers. Sure, pizzas, wings, and nachos are FUN but these recipes use fresh whole ingredients that offer a tasty option that is a little out of the norm!
I’ve had a healthy Super Bowl snack post in my brain for a while, but didn’t have an exact plan. Over the weekend, I was getting everything ready for my daughter’s wedding and still had not come up with anything. My husband came to the rescue and has put together this entire post!
He came up with the whole plan for these healthy super bowl snacks, purchased all of the ingredients, made the food, and took the pics. The only thing I’ve done is insert the pics and write this part. LOVE him! He did a great job and his recipes for homemade tomatillo salsa and goat cheese stuffed mini peppers are perfect for your Super Bowl spread. Enjoy!
I could not find a salsa verde in stores that I liked so I started making this recipe many years ago. I love the flavor of all the fresh ingredients. Homemade salsa is easy to make and so delicious! The best part is you can tweak the flavors and texture to make it just the way you like it. By making a few adjustments, you can make it sweeter, hotter, or chunkier. There is no right or wrong. Make it your own and enjoy!
Tomatillo Salsa
I could not find a salsa verde in stores that I liked so I started making this recipe many years ago. I love the flavor of all the fresh ingredients. Homemade salsa is easy to make and so delicious! The best part is you can tweak the flavors and texture to make it just the way you like it. By making a few adjustments, you can make it sweeter, hotter, or chunkier. There is no right or wrong. Make it your own and enjoy!
Ingredients
- 15 to 20 tomatillos
- 1 to 2 jalapenos
- 1 bulb fresh garlic
- 1/2 onion, diced
- 3 tbsp cilantro, chopped
- juice of 1/2 lime
- salt to taste
Instructions
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Remove papery skin from tomatillos and rinse. Sprinkle tomatillos and jalapenos with salt.
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Roast tomatillos, jalapenos, and garlic on a grill on high for about 20 minutes (slightly less for garlic). Alternatively, roast in 425-degree oven on a baking sheet for about 30 minutes. Turn everything several times and allow to get blackened on all sides. Reserve any excess juice from the tomatillos.
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After ingredients have cooled remove the core from the tomatillos and place in food processor. Remove skin and seeds from jalapenos (can leave seeds in if you prefer more heat). Peel garlic. Add jalapenos and garlic to the processor with tomatillos. Pour in any reserved juices and blend till smooth.
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Pour salsa into serving bowl and add remaining ingredients. Stir to combine and add salt to taste.
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Serve with tortilla chips or use to top your favorite food.
Recipe Notes
We recommend using organic ingredients whenever possible.
Tammy and I ordered goat cheese stuffed mini peppers at a local tapas restaurant several years ago. They were so tasty we knew we had to try and recreate them at home. They are unique and a healthier alternative to the usual processed party snacks. We usually use goat cheese but we have found that feta also works well. This recipe calls for fresh basil but parsley, mint, or dill could be substituted.
Goat Cheese Stuffed Mini Peppers
Tammy and I ordered goat cheese stuffed mini peppers at a local tapas restaurant several years ago. They were so tasty we knew we had to try and recreate them at home. They are unique and a healthier alternative to the usual processed party snacks. We usually use goat cheese but we have found that feta also works well. This recipe calls for fresh basil but parsley, mint, or dill could be substituted.
Ingredients
- 15 mini sweet peppers We buy them in a bag at the supermarket.
- 1/4 cup olive oil
- 1/2 tsp red wine vinegar
- 1/2 tsp balsamic vinegar
- 2 cloves garlic
- 1 tsp dried basil leaves
- 1 tbsp honey
- 1 tsp salt
- 1 tsp fresh ground pepper
- 8 oz goat cheese
- 1 tbsp fresh basil, finely chopped
Instructions
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Make the marinade by combining olive oil, red wine vinegar, balsamic vinegar, garlic, basil leaves, honey, and salt and pepper. Mix thoroughly and set aside for flavors to combine.
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Preheat oven to 425 degrees.
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Remove stem from peppers. Cut peppers in half horizontally and remove seeds and membranes. Don't worry, this doesn't need to be perfect, just get the big/easy stuff!
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Stir the marinade as some of the ingredients will separate while standing. In a small medium size bowl mix peppers with 1/2 of the marinade. Make sure to get some of the garlic and basil that may have settled to the bottom.
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Place peppers on a lined baking dish and cook for 15 minutes until slightly soft but not mushy. Remove from oven and let cool.
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When peppers are cool enough to handle, fill each with goat cheese. Stand them upright in a shallow baking dish. A bread pan works well. Use the bottom half of the peppers to help hold the top parts upright. Pour remaining marinade over peppers. Place back in oven for 20 minutes or until cheese starts to brown.
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Top with fresh basil and serve.
Recipe Notes
We recommend using organic ingredients whenever possible.
Trina M Bailey says
What a team you guys make!
smallgesturesmatter@gmail.com says
I’m a lucky girl because believe me I was not easy to work with.
Kellyann Rohr says
Mmmmmmm these look delicious and easy – thanks for sharing something yummy and healthy!
xo,
Kellyann
smallgesturesmatter@gmail.com says
You are so welcome Kellyann! Have a great Super Bowl weekend!
Wendy says
I can vouch for both. The Tomatillo Salsa is one of my faves
smallgesturesmatter@gmail.com says
Mine too!