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Baked Stuffed Mini Pepper Poppers – vegetarian recipe
Stav Kogan

Baked Stuffed Mini Pepper Poppers

Ditch 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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 30 About 30 stuffed pepper
Calories: 46
Ingredients Method Nutrition

Ingredients
  

  • 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 (24 oz) sweet mini peppers
  • 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.

Method
 

  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.
  3. Blend until the mixture is completely smooth and creamy.
  4. Transfer the filling to a pastry bag, a food-grade squeeze bottle, or a resealable plastic bag (see tip below).
  5. 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.
  6. Carefully pipe or spoon the yogurt cheese mixture into each prepared pepper until full.
  7. Arrange the stuffed peppers close together on a baking sheet.
  8. Bake for about 15 minutes, or until the filling is heated through and the peppers are tender but still have a slight crispness.
  9. Serve immediately while warm.

Nutrition

Calories: 46kcalCarbohydrates: 6gProtein: 4gFat: 0.5g

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