Stuffed Sweet Pepper Poppers

The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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  • 1.5 – 2 lbs. sweet mini peppers (how many you use will depend on how much you stuff them)
  • 2 packages of organic cream cheese
  • 4 oz. organic sharp cheddar block, shredded
  • 1 shallot clove, chopped (not the whole bulb)
  • 3 cans of chicken breast in water (you want 15-20oz. total so your number of cans will depend on size)
  • 2 tbsp. clean taco seasoning
  • 2 cups whole wheat panko
  • 2 tbsp. organic unsalted butter, melted
  1. Pre-heat oven to 350 degrees.  Place a wire rack inside a baking sheet.
  2. Wash, cut in half, and de-seed the peppers (I’ve tried using a spoon for this, but I found using my hands is more efficient because of the small size of the peppers) – you can leave the stems on.
  3. Place cream cheese, shredder cheddar, chopped shallot clove, chicken, and 1.5 tbsp. taco seasoning in a food processor.  Pulse until the mixture is blended, but not so much that it becomes too creamy, some chunks are ok.  If you don’t have a food processor, you can also just mix this by hand.
  4. Mix panko with melted butter in a shallow bowl.
  5. Use a spoon to scoop the filling into each pepper half, then press the pepper into the panko mixture so that the filling gets a nice crunchy layer on top.  Continue for as many peppers as you can fit on your wire rack (I fit about 36-40 pepper halves each time).  Sprinkle the remaining ½ tablespoon of taco seasoning over the poppers.
  6. Bake poppers for about 15 minutes, checking for signs of completion after 10 minutes (panko will begin to brown).  If you desire a crunchier topping, you can pop these poppers into the broiler for an additional 1-2 minutes.