Pioneer Woman Cheese Stuffed Baby Peppers

Pioneer Woman cheese stuffed baby peppers turn mini sweet peppers, herbed cheese spread and fresh chives into a crisp, creamy appetizer in 10 minutes. Try this easy party appetizer for game day or Easter brunch, since it's no-bake and ready without turning on the oven.

Scrape out every seed and bit of white membrane before you fill the peppers, because that is where the bitterness hides. Leave them in and each bite turns bitter and the cheese slides around on a lumpy surface.

Nothing here gets cooked, so the peppers stay snappy and sweet against the soft cheese, which is very different from stuffed peppers baked until limp. Chives scattered on top at the very end keep their sharp, fresh bite instead of fading in the heat.

Pioneer Woman Cheese Stuffed Baby Peppers

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking timeminutes

Calories

60

kcal

Raw mini peppers give a cold, juicy crunch under a cool layer of soft, savory cheese. Because nothing is cooked, the whole platter is just halving, filling and sprinkling.

Ingredients

• 8 oz. mini sweet bell peppers
  

• 4 oz. herbed cheese spread (such as Boursin, Rondelé or Alouette)
  

• 2 tbsp. chopped fresh chives
  

Directions

• Halve the peppers: Cut the 8 oz. mini sweet bell peppers in half lengthwise, then remove the seeds and membranes. Set the halves cut side up on a platter so they are ready to fill.
• Fill with cheese: Spread the 4 oz. herbed cheese spread inside each pepper half, using a small knife or the back of a spoon. Fill them until the cheese sits level with the edge, so every bite gets plenty.
• Add the chives: Sprinkle the 2 tbsp. chopped fresh chives over the filled peppers. Then serve right away, or chill them until it's time to put out the platter.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of herbed cheese spread?

Softened cream cheese mixed with a little garlic powder and chopped herbs works well here. Goat cheese is another good option, since it spreads easily and has a tangy flavor.

How long do cheese stuffed baby peppers keep?

Cover them and keep them in the fridge, where they hold up for about 2 days. After that the peppers start to weep a little and lose their crunch.

Can I make these ahead of a party?

Yes, you can halve and fill them several hours ahead and keep them covered in the fridge. Add the chives right before serving so they stay bright and fresh.

Can I use regular bell peppers instead of mini ones?

You can, but cut them into small wedges or strips so they stay easy to pick up and eat. Mini peppers are the better choice because they are naturally sweet and already bite-sized.

What is the most common mistake with these peppers?

Leaving in the seeds and white membranes is the big one, since they taste bitter and make the cheese wobble. Cleaning each half takes a few extra seconds and makes the peppers much better.