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Hot Stuffed Cherry Peppers

Hot Stuffed Cherry Peppers created by Bergy

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!

Ready In:
50mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Bergy
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@Bergy
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"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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  1. Bergy
    Hot Stuffed Cherry Peppers Created by Bergy
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  2. Bergy
    Hot Stuffed Cherry Peppers Created by Bergy
    Reply
  3. Bergy
    Hot Stuffed Cherry Peppers Created by Bergy
    Reply
  4. Bergy
    Hot Stuffed Cherry Peppers Created by Bergy
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  5. echo echo
    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.
    Reply
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