Stuffed Mini Peppers

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Rating: 2.6/5 (13 votes cast)

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  • 20 sweet mini peppers, halved and seeded
  •  Filling:
  • 8 ounces cream cheese at room temperature
  • 4 ounces goat cheese at room temperature
  • 1-2 tablespoons salsa mix blend (Bulk Foods)
  • 1/4 cup diced green chilies
  • Juice of 1 lime or to taste
  • 1/4 cup sliced scallions
  • Salt and pepper to taste
  • 8 ounces crab or shrimp meat (optional)


Heat oven to 425°F.

Combine filling ingredients. Taste and adjust seasonings. Fill peppers halves. Put on a rimmed baking sheet lined with parchment paper. Bake for 5 minutes or until just starting to brown.


 This also makes a great dip for veggies and chips and works well as a bruschetta spread, too.

Recipe from Central Market Poulsbo - Culinary Resource Center
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2 Responses to "Stuffed Mini Peppers"

  1. Jacquie C says:

    How to I see the reviews regarding this recipe?

    • Town and Country Markets says:

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