Creamy cheese-stuffed baby peppers

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10 min


14 to 16 stuffed pepper halves


  • 1 green onion , or 2 tbsp snipped chives
  • 140 g goat cheese , or spreadable cream cheese
  • 1/2 tsp hot chili-garlic sauce
  • 1 pint vine-sweet mini bell peppers , about 8 peppers


  • Thinly slice green onion or snip chives. Divide cheese in half and place in 2 medium-size bowls. Add onion or chives to one bowl and chili-garlic sauce to the other. Stir each until evenly mixed. Cut peppers in half lengthwise, leaving stem on, if possible. Remove any seeds. Using a spoon, fill pepper halves with a heaping tsp (7 mL) of either onion or chili cheese mixture or pipe mixture into peppers using a piping bag fitted with a small tip. Arrange on a platter. Peppers will keep well, covered and refrigerated, at least 4 to 5 hours before serving.

Nutrition (per serving)

  • Calories
  • 26,
  • Protein
  • 1.7 g,
  • Carbohydrates
  • 0.6 g,
  • Fat
  • 1.9 g,
  • Sodium
  • 33 mg.

We love tiny sweet peppers (not the hot ones). They’re just the right size for stuffing. Look for them in the produce section of your supermarket.