If you love jalapeno poppers, these stuffed peppers will be your new go-to appetizer. (Photo: Jerry James Stone)

I love jalapeno poppers. Spicy, cheesy and fried. What is not to love? This recipe is a fresh summer take on that appetizer.

Instead of jalapenos, I use sweet peppers. These can be found at most farmers markets this time of year. Here is a great guide on chili peppers so you can pick out the best ones.

Cheese-stuffed sweet peppers recipe

PrintPrep5 minutes Cook Time20 minutes Yield15 stuffed peppers


  • 8 ounces cream cheese
  • 3 tbsp milk
  • 2 cloves garlic (minced)
  • 1/2 cup shredded cheese
  • 8 ounces sweet summer peppers (halved and seeded)
  • 2 tbsp butter
  • 1/3 cup bread crumbs


  • Add the cream cheese to stand mixer along with the milk. Using the whisk attachment, whip the cream cheese until it is light and fluffy.
  • Fold in the minced garlic and shredded cheese.
  • Place the peppers on a baking sheet. Transfer the cheese mixture to a sandwich bag, trim the end, and then pipe the cheese filling into the peppers.
  • Pre-heat the oven to 350 degrees F.
  • Melt the butter in a small sauce pot and then mix in the bread crumbs.
  • Spread the bread crumb mixture over the top of the stuffed peppers. You don’t have to fully cover them.
  • Bake the peppers for 15 minutes and then broil on low for 1 minute, until the bread crumbs are golden brown.
  • Remove from oven, let cool slightly and serve.

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