Spicy Chili Pepper Fiesta (Printable Version)

A vibrant platter combining bold chili peppers with colorful dips and fresh accompaniments for festive occasions.

# Components:

→ 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 for preferred heat)

→ 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 (recipe in 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 - 1/4 cup chopped fresh cilantro
14 - 2 limes, cut into wedges

# Method Steps:

01 - Wash and dry all peppers. Slice bell peppers vertically into thick strips for scooping, reserving several halves to serve dips inside as pepper boats.
02 - Cut chili peppers into thin rings or halve lengthwise for a decorative display. Remove seeds if a milder heat is preferred.
03 - Place bell pepper strips and chili pepper slices on a large serving platter, grouping by color—red, orange, and yellow—for an eye-catching presentation.
04 - Spoon each dip into small bowls or into the reserved pepper boats. Distribute dips evenly around the platter as colorful focal points.
05 - Fill the platter with blue corn tortilla chips, baby carrots, cucumber slices, and cherry tomatoes to enhance texture and variety.
06 - Sprinkle chopped fresh cilantro over the platter and arrange lime wedges for a fresh finishing touch.
07 - Present immediately, inviting guests to combine peppers with dips according to their preference.

# Expert Advice:

01 -
  • It looks like you spent hours preparing, but comes together in just 35 minutes, which means less stress and more time enjoying your guests
  • Every guest finds something they love, whether they're heat-seekers or gentle palate lovers, making it the rare dish that truly pleases everyone
  • The prep is so simple that even if cooking isn't your strong suit, you'll feel like a confident entertainer
02 -
  • Cut your peppers and arrange your platter no more than two hours before serving. Any longer and everything starts looking tired. Fresh and vibrant is the whole point.
  • If you're using store-bought dips, taste them first and adjust the salt and lime juice to your liking. This small step transforms good into genuinely special.
  • The chipotle yogurt dip is where your heat control lives. Start with less adobo sauce and add more if you want more kick. You can always make it spicier, but you can't unmake it.
03 -
  • Pat your peppers completely dry before arranging. Any moisture will make them slippery and sad-looking. A kitchen towel is your friend here.
  • If bell peppers are slippery, cut a thin slice off the bottom so they have a flat surface and won't roll. This small trick changes everything about the eating experience.
  • Make your chipotle dip slightly thicker than you think you need to. You want it to cling to the pepper, not slide off. A little Greek yogurt mixed in helps with this perfectly.
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