Rachel Cooks

Southwestern Stuffed Mini Sweet Peppers

These stuffed mini sweet peppers have a perfect touch of the southwest. Spicy, creamy, crunchy and so tasty! What more could you want?

Southwestern Stuffed Mini Sweet Peppers | RachelCooks.com

These little buggers are one of my latest favorites. They are so good and so addicting. Little tiny (and might I add, adorable) sweet peppers stuffed with spiced-up gooey cream cheese and topped with crunchy panko breadcrumbs? I mean, really–what could go wrong in this scenario?

Did I add that they are unbelievably easy to make? Granted, prepping the peppers and stuffing them is slightly on the time-consuming side, but let me tell you–they are worth it! If you want to cut down on prep, prepare the filling in advance and then stuff and bake the day of your event. Also, don’t stress too much. These are terrific hot out of the oven, but they also taste great as they cool.

And soooo adorable! These stuffed mini sweet peppers would make the perfect appetizer for a Cinco de Mayo party, or any other party for that matter.

Or for a midnight snack. Or a morning snack.


Southwestern Stuffed Mini Sweet Peppers

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

These stuffed mini sweet peppers have a perfect touch of the southwest. Spicy, creamy, crunchy and so tasty! What more could you want?


  • 1/2 pound of sweet mini peppers
  • 8 ounces reduced fat cream cheese, softened
  • 1 cup grated sharp cheddar (I used white cheddar)
  • 2 tablespoons taco seasoning
  • 1 cup panko bread crumbs
  • 2 tablespoons unsalted butter, melted


  1. Preheat oven to 350 degrees F.
  2. Cup peppers in half, leaving stems on. Remove seeds and ribs.
  3. In a bowl, mix together cream cheese, cheddar cheese and taco seasoning with a fork. Fill each pepper half with this mixture, so it is level with the edges (not heaping). Place pepper half on a large rimmed sheet pan and continue until all peppers are stuffed.
  4. In a small bowl, pour melted butter over panko crumbs and mix to combine. Top each stuffed pepper half with these bread crumbs, lightly patting down to adhere. Return to sheet pan.
  5. Bake peppers for 15 minutes, turn oven off and turn broiler on. Broil for 2-3 minutes or until breadcrumbs are browned. Watch carefully! Cool slightly before serving.


Verdict: Better than potato chips. Wait, did I just say that? No really, these things are so stinkin’ tasty.
Husband’s take: Ben loved these stuffed mini sweet peppers! So did my mother-in-law and everyone that tried them.
Changes I would make: Make more next time.
Difficulty: Slightly time consuming, but easy!

Update: My mom made these for a NYE party and she said they were a huge hit. She had some leftover filling and she said it was fantastic as a cold spread on crackers. So you could always make triple what you need and then enjoy it all week long.

PS: I love it when my mom makes and loves my recipes. And if you’re raising an eyebrow, don’t. She’s totally honest and she would tell me if she hated a recipe. She also texts me when I have typos on my blog, for which I am eternally grateful.

When you make a recipe from my site tag it with #RachelCooks!
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21 Responses to “Southwestern Stuffed Mini Sweet Peppers”

  1. Tracey — May 2, 2013 at 8:26 am

    These really are the cutest, I love them! The peppers are so fun and colorful, I need to find minis!

  2. Cassie | Bake Your Day — May 2, 2013 at 8:52 am

    I could probably eat the whole pan of these!!

  3. Ali | Gimme Some Oven — May 2, 2013 at 8:55 am

    Fun!!! I love that you used the mini sweet peppers for these. So colorful! 🙂

  4. Miss @ Miss in the Kitchen — May 2, 2013 at 10:00 am

    We love these little sweet peppers and the filling sounds wonderful!

  5. Bev @ Bev Cooks — May 2, 2013 at 10:01 am

    Oh my gosh! I buy big bags of sweet peppers and also wonder, “what else could I do with these.”

    So, thank you.

    I’ll take 354534645.

  6. Meagan @ A Zesty Bite — May 2, 2013 at 10:13 am

    Ahh the taco seasoning is in full swing this week. Love this recipe.

  7. Ashley — May 2, 2013 at 10:30 am

    I was just thinking that I needed an app for this Sunday that was more creative than chips and salsa – thanks for solving my problem!! 🙂

  8. Carla @ Carlas Confections — May 2, 2013 at 10:49 am

    I love the addition of the taco seasoning! They look great 🙂

  9. Katrina @ In Katrina's Kitchen — May 2, 2013 at 11:04 am

    There is no way I can NOT make these. Loooooooooooove!!

  10. Sarah @ The Chef Next Door — May 2, 2013 at 11:41 am

    YUM! These look amazing. Definitely make some for Cinco de Mayo! 🙂

  11. dixya| Food, Pleasure, and Health — May 2, 2013 at 11:55 am

    these are MUST to every party

  12. Bree {Skinny Mommy} — May 2, 2013 at 1:27 pm

    What a great idea-yum, yum, yum!

  13. Ashley Bee (Quarter Life Crisis Cuisine) — May 2, 2013 at 2:10 pm

    Ohh like jalapeno poppers but sweet! AWESOME! 🙂

  14. claire @ the realistic nutritionist — May 2, 2013 at 4:16 pm

    Wow these look fantastic!! What a fabulous spring app!

  15. Kathryn — May 3, 2013 at 8:18 am

    Love how dinky these are!

  16. Nutmeg Nanny — May 6, 2013 at 11:39 pm

    I see bags of those mini sweet peppers in the store and always wonder what they could be used for…besides just cutting up. I love your idea of stuffing them like a mushroom. So tasty! I bet they would be good with a little chorizo thrown into that mix too…yum!

  17. mom — May 16, 2013 at 11:13 am

    I wonder if you could put the cream cheese filling in a sandwich bag and pipe it into the peppers…


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