Hot Stuffed Cherry Peppers

Hot Stuffed Cherry Peppers

  • Prep Time: 15 mins
  • Total Time: 50 mins
  • Servings: 4
  • About This Recipe

    “Some like it hot, some not so hot! These little (about 2 1/2″ x 1 1/2″ high) red peppers are just right for medium hot. They look lovely on your plate. I served them with broccoli. cauliflower, browned potatoes and lamb chops.They also come as green cherry tomatoes and are great served as an appetizeer – perhaps only an inch across & an inch high -The green ones i found were hotter than the red!”


  • 8cherry peppers
  • 4tablespoonsonions, minced fine
  • 2mediummushrooms, minced fine
  • 2garlic cloves, minced fine
  • 1teaspoonWorcestershire sauce
  • 1/2 teaspoondried oregano
  • 8teaspoons cottage cheese or 8teaspoons sour cream or 8teaspoonsyogurt
  • Directions

  • Cut the top off the peppers and remove the membranes and seeds.
  • Sauté the onion, garlic and mushrooms on a non stick skillet (use a bit of oil if you wish but not necessary) about 4 minutes.Sprinkle in the oregano.
  • Sprinkle with the Worcestershire sauce and remove.
  • Stuff the peppers with this filling.
  • Top with a tsp of cottage cheese (or other).
  • Sprinkle with a little parsley.
  • Bake for 30 minutes around 350°F and serve.
  • Reviews

  • “I made these with sour cream. They were medium hot, just as promised, and made for a pretty dish. The heat of the peppers themselves somewhat overwhelmed the more subtle flavor of the filing, but I did enjoy the strong pepper flavor of the roasted peppers. I would like to try them again, using cottage cheese the next time.”