Hot Stuffed Cherry Peppers

Total Time
Prep 15 mins
Cook 35 mins

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!

Ingredients Nutrition


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


Most Helpful

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.

echo echo August 04, 2005

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