Spicy Chili Pepper Fiesta (Printable Version)

Bold chili peppers paired with colorful dips and fresh veggies for a festive appetizer platter.

# 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 to 6 assorted fresh chili peppers (jalapeños, Fresno, serrano; adjust heat level)

→ 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

→ 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

# How to Make It:

01 - Wash and dry all peppers. Slice bell peppers vertically into thick strips, reserving some halves to serve dips inside as pepper boats.
02 - Cut chili peppers into thin rings or halve lengthwise. Remove seeds if a milder heat is preferred.
03 - Organize bell pepper strips and chili slices on a large serving platter, grouping by color—red, orange, and yellow—for an appealing presentation.
04 - Spoon each dip into small bowls or into reserved pepper boats, then distribute around the platter as colorful highlights.
05 - Fill empty spaces with blue corn tortilla chips, baby carrots, cucumber slices, and cherry tomatoes to enhance texture and color variety.
06 - Sprinkle chopped cilantro and arrange lime wedges over the platter. Serve immediately, encouraging guests to mix peppers with dips.

# Expert Tips:

01 -
  • It comes together in under 35 minutes, leaving you time to actually enjoy your guests instead of being stuck in the kitchen
  • The rainbow of colors makes your table look like you spent hours planning when really it's just gloriously simple
  • Everyone finds something they love, from the heat seekers to those who prefer mild, creamy dips
  • It's naturally vegetarian and gluten-free, so you're not scrambling to accommodate dietary needs
02 -
  • Always make this no more than 2 hours before serving, otherwise the peppers start to weep and soften, and the whole platter loses its crispness. Timing matters more than you'd think with raw vegetable platters.
  • Temperature changes everything. Keep your dips in the fridge until the last possible moment, and serve the platter itself from a cool surface if you can. Cold dips against crisp peppers is the entire experience.
  • The heat level of your chilies can vary wildly depending on the variety and how fresh they are. Taste a tiny piece before committing to a certain amount, you can always add more peppers but you can't take them out.
03 -
  • Cut your peppers about 30 minutes before serving, any longer and they start to dry out and lose their snap. This timing gives you enough prep without sacrificing texture.
  • If you're worried about the dips separating or looking tired, wait until the last moment to add them, or refresh them right before serving. A fresh spoon of guacamole can transform the whole platter halfway through the party.
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