Stuffed Baby Peppers

Add a pop of color to your next party tray with these Parmesan and cream cheese-stuffed fresh peppers. You might want to make two batches – they go quick!



  • Preheat oven to 425° F.
  • Cut each pepper lengthwise and remove stems with a paring knife. Scoop out seeds and ribs, leaving the pepper hollow.
  • In a mixing bowl, combine the shredded Asiago & Parmesan and cream cheese, chopped parsley, breadcrumbs and eggs, and mix well.
  • Stuff a generous amount of filling into each pepper, leaving about ¼-inch space at the opening of the pepper.
  • Coat peppers on the outside with oil, salt and pepper.
  • Place on sheet tray and roast for 5-7 minutes, or until peppers are soft. Make sure to not over cook them, as cheese will melt out of the pepper.

Chef's Tips & Suggestions:

  • This item can also be done on the grill.  Wrap the peppers in aluminum foil and place on the grill until internal temperature is 165° F.