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    You are in: Home / Recipes / Hot Stuffed Cherry Peppers Recipe
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    Hot Stuffed Cherry Peppers

    Hot Stuffed Cherry Peppers. Photo by Bergy

    1/5 Photos of Hot Stuffed Cherry Peppers

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Bergy's Note:

    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!

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    Units: US | Metric


    1. 1
      Cut the top off the peppers and remove the membranes and seeds.
    2. 2
      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.
    3. 3
      Sprinkle with the Worcestershire sauce and remove.
    4. 4
      Stuff the peppers with this filling.
    5. 5
      Top with a tsp of cottage cheese (or other).
    6. 6
      Sprinkle with a little parsley.
    7. 7
      Bake for 30 minutes around 350°F and serve.

    Ratings & Reviews:

    • on August 04, 2005


      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.

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    Nutritional Facts for Hot Stuffed Cherry Peppers

    Serving Size: 1 (120 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 54.6
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.3 g
    Cholesterol 1.2 mg
    Sodium 57.9 mg
    Total Carbohydrate 10.3 g
    Dietary Fiber 1.6 g
    Sugars 5.5 g
    Protein 3.2 g

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