Stuffed Mini Peppers

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"You may use cherry peppers, mini sweet peppers or red jalapenos, your choice some like it hot some not. They look so attractive and are very tasty. Serve them as an appetizer or as a side dish. Lovely with a luncheon as a side dish. In this recipe I use cream cheese but you may sub cottage cheese, sour cream or even yogurt. I like to slice the top back, but leave on and cut down lengthwise to stuff them(see photo) Whatever way you want to cut them. Mini Cherry peppers it is easiet to just cut the tops off."

Original is 4 servings


  • Serving Size: 1 (180.4 g)
  • Calories 85.6
  • Total Fat - 3.4 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 9 mg
  • Sodium - 142.5 mg
  • Total Carbohydrate - 11.3 g
  • Dietary Fiber - 3.5 g
  • Sugars - 7.2 g
  • Protein - 2.9 g
  • Calcium - 27.9 mg
  • Iron - 1 mg
  • Vitamin C - 190.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Saute the onion, mushroom, garlic in a non stick pan for about 4 minutes.

Step 2

Sprinkle in the oregano, add worchestershire stir well.

Step 3

Cool the mixture.

Step 4

Stuff the peppers with the onion mixture.

Step 5

Top with 1 teaspoon of cheese.

Step 6

Bake in 350f oven for approx 30 minutes.

Step 7

Sprinkle with a bit of parsley and serve warm.


No special items needed.

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