Spicy Chili Pepper Fiesta (Print version)

A festive mix of bold chili peppers paired with colorful, flavorful dips and fresh accompaniments.

# What You'll Need:

→ Chili Peppers

01 - 3 large red bell peppers
02 - 3 large yellow bell peppers
03 - 3 large orange bell peppers
04 - 4-6 assorted fresh chili peppers (jalapeños, Fresno, serrano), adjust for 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 (Greek yogurt, adobo sauce, lime juice, salt)

→ 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

# Directions:

01 - Wash and dry all peppers. Slice the bell peppers vertically into thick strips for scooping, reserving a few halves to serve dips inside as pepper boats.
02 - Cut the chili peppers into thin rings or halve them lengthwise for a decorative presentation. Remove seeds to moderate heat if preferred.
03 - Organize bell pepper strips and chili pepper slices on a large serving platter, grouping by color—red, orange, and yellow—to create visual appeal.
04 - Spoon each dip into small bowls or fill the reserved pepper halves. Position dips strategically around the platter for a vibrant display.
05 - Fill the platter with blue corn tortilla chips, baby carrots, cucumber slices, and cherry tomatoes to introduce texture and variety.
06 - Sprinkle chopped cilantro over the arrangement and place lime wedges around the platter for freshness and brightness.
07 - Present immediately and invite guests to sample and pair the assorted peppers with the dips.

# Expert Tips:

01 -
  • It's a showstopper that takes under an hour but looks like you spent all day in the kitchen
  • Everyone finds something they love, whether they're heat-seekers or prefer milder flavors
  • You can prep everything ahead and just arrange it right before guests arrive, which means less stress and more time enjoying the party
  • Naturally vegetarian and gluten-free, so you're covering dietary needs without anyone feeling left out
02 -
  • The dips are what make this platter exceptional, not just the peppers. I learned this when I once made the platter without spending time on good dips, and it fell flat. Invest in quality versions or make them fresh—it's the difference between a nice vegetable plate and a restaurant-worthy appetizer.
  • Dry your peppers completely after washing. One damp pepper slipping off the platter in front of your guests is all it takes to learn this lesson. I now pat them down obsessively with paper towels.
  • Arrange everything no more than 30 minutes before serving. The peppers start to weep slightly if they sit too long, which makes them harder to pick up and less visually appealing. The cilantro also wilts if it sits, so timing is everything.
03 -
  • Prep your peppers the morning of and store them in an airtight container with a damp paper towel. They stay crisp and fresh, and you only have to arrange and add the cilantro right before serving.
  • If you find the platter is getting picked over unevenly and some dips are running low while others are untouched, just quietly refresh the low ones and swap their positions. People naturally reach for whatever is closest, so moving things around helps balance out the consumption.
  • Buy pre-made dips if that's what fits your schedule and stress level. The victory of having a beautiful platter ready is worth more than the glory of making every element from scratch.
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