Stuffed Mini Peppers Recipe

Stuffed Mini Peppers picture


Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group


 Peppers8 Small (Or Mini Sized)
 Tomato sauce2 Tablespoon (Preferably Homemade)
 Greek yogurt1 Cup (16 tbs) (To Serve:)
 Soft goat cheese4 Ounce (125 Grams, Fresh)
For the stuffing:
 Cheese4 Ounce (125 Gram)
 Ricotta2 Ounce (50 Gram)
 Chopped fresh mint1 1⁄2 Tablespoon, chopped (For Stuffing)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 254 Calories from Fat 152

% Daily Value*

Total Fat 17 g26.6%

Saturated Fat 11.3 g56.5%

Trans Fat 0 g

Cholesterol 50 mg

Sodium 411.6 mg17.2%

Total Carbohydrates 5 g1.7%

Dietary Fiber 0.57 g2.3%

Sugars 3.3 g

Protein 20 g39%

Vitamin A 18.4% Vitamin C 4.6%

Calcium 35.9% Iron 6.3%

*Based on a 2000 Calorie diet


1. To make the stuffing in a large bowl combine the goat's cheese, ricotta and mint.
2. Stir in the chili optionally and season as per taste with salt and pepper.
3. Slit a little along the side of each pepper, scrape out the seeds and core with a teaspoon, keeping the pepper shells intact.
4. Stuff each pepper half, take care to not fill them completely or they may burst during cooking.
5. On an oiled barbecue grill over moderately hot coals cook the filled peppers for about 10-15 minutes, turning the peppers occasionally such that softened.

6. On each plate, place 2 of the filled peppers and serve with a tomato sauce and Greek yogurt.