Colorful and Delicious: Stuffed Mini Sweet Peppers

This fall we had a late crop of mini sweet peppers. Once they started coming on we had dozens.  They are colorful, sweet, and absolutely perfect.

Mini Sweet Peppers

Mini sweet peppers make a crunchy, nutritious snack.  I buy a bag of mini peppers from the local grocery every week and put a couple in my bag to take to work to snack on during the day.

Now, with the abundance of the fall crop I have more than I know what to do with I decided to make stuff them with a low-fat cream cheese mixture. The blended cheeses make the peppers into a heartier snack and would be perfect to have as a healthy game-day treat to balance all of the other junk that is often served.  They also would make a good appetizer for guests or family or could be a side dish to an entree of salmon.

Stuffed Mini Sweet Peppers


9 or 10 mini peppers (If you are using the smaller peppers you will need more)
1 cup of low-fat cream cheese, softened
1 teaspoon of onion flakes
1 teaspoon of garlic powder
1 teaspoon red pepper flakes
1/4 cup green onions, finely chopped
1/2 shredded mozzarella cheese
dash of salt

Pepper filling.

Pepper filling.


1.  Cut the mini peppers in half lengthwise and remove the seeds and membrane.

2.  In a small bowl combine all of the other ingredients except the mozzarella cheese and blend until smooth.

3.  Place the peppers on a baking sheet or oven proof baking dish.  Sprinkle with mozzarella cheese and bake for 15 minutes in a 350 degree oven. Then broil for two or three minutes or until cheese is slightly brown.

4.  Serve warm.

Sweet mini peppers baked.

Sweet mini peppers baked.

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