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

Cheese-stuffed sweet peppers

An easy spin on jalapeno poppers, this gooey, cheesy appetizer just screams summer.

  • Yield: 15 stuffed peppers
  • Prep time: 5 minutes
  • Cook time: 20 minutes

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.


  • 8 ounces cream cheese
  • 3 tablespoons milk
  • 2 cloves garlic, minced
  • 1/2 cup shredded cheese (blend)
  • 8 ounces sweet summer peppers, halved and seeded
  • 2 tablespoons 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.

Related Topics: Appetizers, Vegetarian

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