Cheese-Stuffed Baked Mini Sweet Peppers Recipe: Now Why Didn't I Think of That? by Donna John
You know those bags of colorful mini sweet peppers in the produce department? I buy them all the time. The only ways I've ever eaten them was raw straight out of the bag, cut up in a salad or drizzled with olive oil and roasted in the oven. All are delicious, but I knew there had to be other ways to use them. And there is!
"It’s the season of parties and entertaining friends and family, which means tasty quick appetizers are a necessity," says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "I absolutely adore those little sweet peppers found in just about every produce section these days! I’ll often grab a big bag and turn them into snacks and appetizers throughout the week."
Rachel says this baked mini sweet pepper recipe was a happy surprise, an experiment. "But the final result is really really tasty, tangy, craveworthy and also fairly inexpensive. So I think these cheese-stuffed mini peppers are the perfect snack or appetizer to make when you’re trying to feed a crowd!" And I agree! I like to serve mine with ranch instead of marinara.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Total Time: 20 to 22 minutes
Servings: 12
Ingredients
- 12 mini sweet peppers, halved lengthwise and seeded
- 1/2 cup full-fat Greek yogurt
- 1/2 cup freshly grated cheddar or mozzarella cheese
- 1/4 cup finely chopped dill pickles (you could substitute olives)
- 2 tablespoons chopped fresh chives (divided)
- 1/4 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For Serving
- marinara sauce (I prefer ranch dressing)
Here's how to make it:
- Arrange the mini pepper halves, cut side up, on the sheet pan lined with parchment paper.
- In a bowl, combine the yogurt, shredded cheese, pickles, half the chives and all seasonings. Stir it together really well, then stuff each pepper half with your cheese mixture.
- Bake in a preheated 400-degree F oven for 10 to 12 minutes, or until the cheese is melted, then broil for a couple of minutes to nicely brown the tops. Garnish with additional fresh chives and serve with marinara sauce.
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