Pepper Boat Appetizers

Pepper Boat Appetizers at Beechwood Inn

Pepper Boat Appetizers at Beechwood Inn


  • 25 mini bell peppers
  • 1 can black beans, drained
  • 1/4 cup onion chopped
  • 1/4 cup feta cheese chopped
  • 1/4 cup fresh basil chopped
  • 1 tbsp olive tapenade
  • 1 tbsp EVOO
  • 1 garlic clove minced
  • 1/4 tsp salt and pepper each


  1. For preparation of this appetizer, you will need a large bag of mini bell peppers rinsed, and cut down the middle long ways. For this recipe I used 25 peppers.  The best way to do this is to dump the peppers on a table to see where they lay naturally.  Take the side of the pepper facing up and cut above the stem all the way down to the bottom (this will help them lay better when they are filled with veggie mixture).
  2. Spoon out seeds and interior of bell pepper, and rinse under cold water. Set aside.
  3. Take leftover tops of bell peppers, dice them and throw into a mixing bowl.  Run can of black beans through a food processor just until broken up. Add remaining ingredients and mix well.
  4. Spoon filling from mixing bowl into bell pepper boats. Heat oven to 350 degrees. Cook pepper boats just until peppers soften, about 15 minutes. Serve warm out of the oven or let cool and serve.


ImaGImage of Pepper Boat Appetizers at Beechwood Inn












Appetizers by David and Gayle Darugh

Best Chefs America:

Chef Gayle Darugh has a fascinating history of food and wine involvement.

In 1982 she was an ethno-botanist at the Foodways Pavilion for the World’s Fair in Knoxville, Tennessee. During the fair she offered histories and food demonstrations of the region’s historic foodways. She later worked as a consultant to the National Park Service in the creation of interpretive programs to clarify Southern Appalachian Heritage and Foodways.

Gayle is past National President of the American Wine Society. A membership in excess of 10,000 the AWS is the largest independent wine appreciation and education organization in the world. Together with husband David they attended many AWS National Conventions as seminar leaders and demonstration chefs sharing Georgia Grown wines, foods and products to a national audience.

The two have owned and operated Beechwood Inn as a Farm to Table Inn and restaurant for 20 years. They seek to reconnect food to its origins and people to their food by serving local, seasonal, and sustainable food for breakfast, at wine-thirty, and for the inn’s dinners. Further enhancing the diner’s farm to table experience they operate “Grow, Cook, Eat, Culinary Garden,” an organic vegetable, herb and edible flower farm. They also make and bottle several varieties of locally sourced table wine.

Their hope is that some of the inn’s diners who experience local foods, foraged wild foods and sustainable practices will want to make their own connection to time, season and place and will be encouraged to adopt a more sustainable lifestyle and diet.

Finally, they amplify our unique regional heritage through the publication of countless entertaining and compelling articles in local and regional magazines and blogs about food, health, nutrition and foodways.