Stuffed Mini Sweet Peppers

Stuffed peppers make a great midday snack that you can take anywhere.

By Jimmy Kennedy
Cook Ambassador

It seems every grocery store carries these colorful, versatile and delicious little peppers. This is one of our favorite ways to serve them as an appetizer or side dish. It’s very quick and easy and makes for a great presentation.


  • 6 mini peppers
  • 4 ounces (about 1/2 cup) pancetta, salami, bologna or bacon, diced or sliced thin
  • 1/2 cup Cabot Seriously Sharp Cheddar, shredded or sliced thin


Cut the tops off all the peppers and set aside. Using a small knife, carefully scrape the inside of all the peppers. 

There are two great ways to prepare and cook these tasty peppers. You can char the peppers in a pan or over a grill, and you can stuff them before cooking the peppers or after. 

For The Pan: Heat a dry, cast-iron skillet or sauté pan over medium heat and, using tongs, turn the peppers to lightly char them on all sides. When all the peppers are nice and toasted, remove them from the pan and set them aside. You can now use the pan to cook the pancetta or protein of your choice. When browned, remove from the pan and place in a small mixing bowl. Let cool for just a minute or two, then add the shredded cheddar and stir to mix. The warm pancetta will slightly melt the cheddar. When the pancetta and cheddar have cooled enough to handle, use a teaspoon or other small, pointed spoon to fill the peppers. When all the peppers have been stuffed, you can serve them immediately or refrigerate them to be reheated and served later.

For The Grill: Heat a grill over medium-high heat or get a good fire going. Pre-stuff the peppers with the protein and cheese of your choice. Grill the peppers until they start to get a slight char on them and you start to see grill marks. I like this method the best, but you will have some of the cheese melt out of the peppers. When the peppers are done to your liking, remove them from the grill and enjoy!

Yield: 6 peppers

Prep time: 5-10 minutes

Cook time: 15-20 minutes

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