Dining and Cooking
Summer Appetizer: Mini Pepper Treats
In Appetizers and Dips

Summer Appetizer: Mini Pepper Treats



Jacques shares an easy and colorful recipe using sweet mini peppers, baked until tender, topped with a sprinkle of parmesan, and served at room temperature. These elegant bites are perfect for summer picnics, or potlucks.
—
Founded in 2016 by the Pépin family, the Jacques Pépin Foundation strives to enrich lives and strengthen communities through the power of culinary education. Learn how the JPF shares “Happy Cooking” for all at jp.foundation
—
JPF is now on YouTube to spread the word that better food leads to better living, improved health outcomes, and stronger communities. Videos added every Friday – subscribe to never miss a video!
—
Get more recipes from Jacques and JPF updates in our email newsletter: jp.foundation/subscribe

Join the JPF Membership Family: jp.foundation/members

Follow JPF:
Website: jp.foundation
Instagram: @jacquespepinfoundation
Facebook: @jacquespepinfoundation

Hi I’m Jacques Pépin and I’m cooking at home. I want to show you a very nice little hors 
d’oeuvres that I do in summer especially when we play boules outside. Those are tiny 
you know baby mini pepper and what I do, uh we serve them lukewarm, I mean room 
temperature. I take the stem out of it here, cut it in half, and then remove the seed and the 
center here. Takes a little bit of time, you know. Bang it on the table like this, and I arrange them 
in there. You can see, with a tomato inside and usually sometime I use the grape the grape tomato, 
they fit a little better than this. This is just a regular cherry tomato. So one of those inside, 
little hors d’oeuvres okay. I put garlic and, there a good teaspoon of garlic you probably have 
enough with this too. Like six anchovy filet, get a little bit of the oil here and I put 
the anchovy filet, five or six of those. Yeah, four five, you can put one more one less, and 
I will chop this with the garlic together. To do a very, very potent mixture 
here, very south of France. The mixture of anchovy filet and garlic. Okay, 
I put it in there, mix it with a little more olive oil, a couple more tablespoon 
of olive oil, you have to be generous. So here I’m putting salt, pepper. Yeah, a little bit of herbes de 
Provence, herbes de Provence, or Italian seasoning is similar you know 
it’s oregano, sage, rosemary, and so forth. And then that mixture here has a lot of taste. You can use that mixture for other 
things you know to serve a grilled fish, for example you would put some of 
that on top it’s absolutely delicious. Yeah, did I cover all of it? I think so, maybe 
not here. And a good tablespoon of Parmesan cheese on top here grated Parmesan cheese, and that’s 
it, that goes into the oven for like 20 minutes and as I said you let it cool off after, you eat 
that lukewarm – room temperature. And this is it, my mini pepper are cooked, took them out of the 
oven 10-15 minutes ago so they are lukewarm now, you can see they are tender, soft and they 
are good at room temperature. Alright a bit of herb on top for color but uh this is a 
great little hors d’oeuvres people would love it if you like and anchovy filet, of 
course. Mini pepper treat, happy cooking.

43 Comments

  2. @devdroid9606

    I have all these things in my fridge and never thought of doing this. And I am a big fan of Provençal cooking.

  7. @paulwagner688

    What inspirations Chef always gives. Now I'm thinking about how to use a head of garlic and a tin of anchovies in a dish for my meal prep for the week.

  9. @DennisNoname-z5e

    You’re such a pleasure showing us all your delightful kitchen treats!
    Many thanks with your talents. By the way, your granddaughter is extremely smart, and will succeed in her life. Yes, we’ve been watching her, since you playfully placed a bit of chocolate on her nose 👨‍🍳

  18. @AndrewD3382

    There are few people who just seem to give off a joie de vivre that emanates from their soul. I find myself in awe, and sometimes in envy, of Chef Pépin for the life he's led, the friends he has made, and the way he has always carried himself.

    I feel a sense of adventure, but also family, love, artistry, and compassion from this man. He gives his knowledge with passion and without restriction. He opens his home to friends and family. He makes it seem like he is everyone's friend.

    I wish I could know Chef Pépin as a friend, but the glimpses into his life, from his book to Today's Gourmet to Cooking with Julia to these wonderful clips at home are wonderful just the same.

    Thank you, Chef. For me, you are a source of peace in addition to your genius with food. We are all fortunate to be around at the same time as you.

  26. @jmason61

    Umm. All due respect for the chef but if I make this at a cookout 2025 no one would want it

  28. @ennsma

    It’s so refreshing to watch a real, yet unassuming, chef. All the home cooks on YouTube are getting old— dump a can of this, throw in a frozen bag of that, mix with a box of this . . . each “ingredient” is a processed food meeting another. All to make a Frankenfood dish.

    This is cooking.

  32. @Kingfisher1215

    I’ve been watching him for 40 years. I loved PBS on Saturday because of the cooking shows. This is about as close as it gets to those days.

  38. @bonnielucas3244

    He has always been so sweet. I discovered him many years ago. When I was home with my small children. I like his accent