Stuffed Baby Sweet Peppers – 2 Ways

I have been loving the mini sweet bell peppers lately. They are a portable, snackable veggie that are much sweeter than their larger counterparts. Plus, they are perfect for making kid-friendly (i.e. not too hot) poppers. I love jalapeno poppers, but my kids and I can’t eat the store-bought ones because they are filled with cream cheese. My husband can have dairy products and he loves goat cheese, so I came up with 2 kinds of poppers that everyone in our family can enjoy.

There are endless variations of these poppers. I made these ones with sweet peppers, but you can use hot peppers if you want some heat. Find some flavors you enjoy and throw them in! I was limited by what I had on hand, but you can add in some fresh garlic, fresh or dried herbs, pesto, Brie, Parmesan, chopped sun-dried tomatoes, or anything else you can think of.

Baby Bell Peppers Stuffed with Goat Cheese and Ricotta

Stuffed Sweet Peppers With Goat Cheese
Makes @ 20-25 pepper halves

@ 10-15 mini sweet peppers, or any small peppers of choice

6 ounces soft chevre goat cheese

1/2 cup part skim ricotta cheese

1 teaspoon garlic powder

Dash chipotle pepper powder

Salt and Pepper to taste

  1. Preheat oven to broil. Prepare a baking sheet by lining with foil.
  2. Wash the mini peppers and cut in half lengthwise. Remove the seeds but leave the top in tact.
  3. In a small bowl, mash together the goat cheese, the ricotta, and the seasonings until well blended. A hand blender, potato masher, or flat whisk works well.
  4. Snip the corner off of a small ziploc bag and fill the bag with the cheese mixture. Squeeze the bag and pipe the cheese into the pepper halves. At this point you can wrap with peppers with a little bacon or prosciutto if you like.
  5. Arrange the peppers on the baking sheet and broil for about 5-6 minutes until nicely browned. You can also try these on the grill, too! Enjoy!

Stuffed Sweet Peppers with Hummus

Follow the above recipe except use hummus (either prepared or home-made) to fill the peppers. For the ones pictured below, I used Tribe Roasted Pepper Hummus. Yummy!

We try to avoid beans for the most part since they are legumes (related to soy and peanuts), but I have a little bit now and then in treats like this : ) Wayfare Foods makes some yummy cheese-alternative dips that are gluten and soy free, but they have beans. If you can’t have beans or hummus, use some homemade cashew “cheese” or any of your favorite thick dips to fill the peppers.

Dairy Free Stuffed Peppers with Hummus

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