Craving that classic, creamy, spicy party popper but want to keep things light and fresh? Meet your new favorite appetizer! We’re ditching the heavy breading and deep fryer for these vibrant, baked stuffed mini peppers. They pack all the punch of traditional poppers with a tangy, smoky filling made from protein-rich yogurt cheese, cilantro, and chipotle peppers. They’re ridiculously easy to make, disappear in minutes at any gathering, and prove that healthy can be absolutely delicious. No one will ever miss the extra fat!
Ingredients
• PREP: 20 minutes | COOK: 15 minutes | YIELD: About 30 stuffed peppers
• 2 cups / 480 ml well-drained Yogurt Cheese (see notes)
• 1 large handful fresh cilantro
• 2 chipotle peppers in adobo
• 2 tsp / 10 ml chopped shallots
• Pinch of sea salt
• Pinch of freshly ground black pepper
• 1½ lbs / 680 g sweet mini peppers
Instructions
1. Preheat your oven to 400°F / 200°C.
2. In a food processor, combine the Yogurt Cheese, cilantro, chipotle peppers, shallots, salt, and pepper. Blend until the mixture is completely smooth and creamy.
3. Transfer the filling to a pastry bag, a food-grade squeeze bottle, or a resealable plastic bag (see tip below).
4. Prepare the peppers by using a small, sharp knife to make a slit crosswise at the top to create a hinged lid, keeping the stem intact. Gently open the pepper and remove any seeds.
5. Carefully pipe or spoon the yogurt cheese mixture into each prepared pepper until full. Arrange the stuffed peppers close together on a baking sheet.
6. Bake for about 15 minutes, or until the filling is heated through and the peppers are tender but still have a slight crispness.
7. Serve immediately while warm.
Nutritional Information
• Per serving (2 peppers)
• Calories: 46
• Protein: 4 g
• Carbohydrates: 6 g
• Total Fat: 0.5 g
• Saturated Fat: 0.5 g
• Fiber: 2 g
• Sodium: 15 mg
• Cholesterol: 2 mg
Pro Tips
• For the creamiest, thickest filling, ensure your Yogurt Cheese is made ahead and drained very well. It should have a consistency similar to cream cheese.
• No pastry bag? Spoon the filling into a sturdy resealable plastic bag, push it to one corner, and snip off the tip for a DIY piping bag.
• Control the heat by adjusting the number of chipotle peppers. For a milder flavor, use just one pepper; for extra spice, add a third or a bit more adobo sauce.
• To save time on party day, you can make the filling up to 2 days in advance and store it in an airtight container in the refrigerator.
FAQ
Q: Can I make these stuffed mini peppers vegan
A: Absolutely! To make this recipe vegan, simply substitute the yogurt cheese with your favorite dairy-free cream cheese alternative. Look for one with a thick, creamy consistency, such as those made from cashews or almonds, for the best filling.
Q: Is this a good source of vegetarian protein
A: Yes, for an appetizer, these peppers are a great source of vegetarian protein. The filling’s main ingredient is yogurt cheese, which is made from strained yogurt and is naturally high in protein, making these a more satisfying and nutritious option than traditional poppers.
Q: How do I store leftover baked stuffed peppers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. They are delicious cold, or you can reheat them in an oven or air fryer at 350°F (175°C) for 5-7 minutes until warmed through.
Q: What can I use instead of yogurt cheese
A: If you don’t have yogurt cheese, you can use thick, strained Greek yogurt or store-bought labneh. For a slightly richer but still lighter option than cream cheese, Neufchâtel cheese is an excellent substitute that works well with the other flavors.
