Have A Light, Colourful And Extremely Delicious Meal – Stuffed Mini Peppers

The summer is here and the weather has been really gorgeous lately – sunny and hot. And that makes my loved one (my husband and my little ones) want something lighter for dinner instead.

Lately, I’ve been looking at the Tesco’s mini peppers – they are so colourful and inviting to try. My family loves stuffed peppers using different stuffing, but I’ve always thought that stuffing mini peppers would be too much work.

It turned out it is not. I am presenting one very easy to make family dinner that is so appropriate for this time of the year – Stuffed mini peppers.

I experimented with the stuffing and decided to add a boiled and mashed potato, so that to make it really smooth to go in the mini peppers. And of course, I added the loved by everyone at home crème cheese and cheddar to make it more creamy and delicious.

I would say that the result was very yummy. The peppers’ flesh, when baked, adds sweetness and smokiness to the taste that makes the dish extra scrumptious.

Try it yourself!

Stuffed Mini Peppers   Stuffed mini peppers

Ingredients (for 4 servings):
  • 1 bag mini peppers (about 500gr)

  • 1-2 potatoes, medium sized

  • 50gr crème cheese

  • 1 egg

  • 70-100gr grated cheddar

  • seasoning – salt, black pepper, parsley

  • olive oil

  1. Cook the potatoes and mash them with a knob of butter and some milk to make it smooth. You can add some seasoning, if you prefer – salt, black pepper, spring onion, etc.

I usually boil these potatoes in the microwave – wash the potatoes, stab them with the knife and microwave for 7-10 minutes. Then peel and mash.

  1. Wash the mini peppers, cut the stalk, remove the seeds and keep the stalks and the peppers for later

  2. Prepare the stuffing: mix the mashed potatoes, crème cheese, cheddar, egg, seasoning. Mix together

  3. Grease a baking tin – I used a loaf pan/tin to keep the peppers standing while baking

  4. Using a teaspoon start filling the mini peppers with the stuffing (do not over-fill them), arrange them in the tin and put the stalks on top

  5. Bake in a pre-heated oven at 200°C for 30-40 minutes or until the peppers start browning

I served them with a fresh salad – lettuce, tomatoes, cucumber, spring onion, dressing.

Have a light and delicious meal!


  1. mornay

    Ah wow, this is one of my favorite side dishes. Over here in South Africa, we call them chili poppers. We do them exactly the same except we dunk them in egg yolk and then in breadcrumbs and in the deep fryer until golden brown. Non the less it’s a lovely snack, think its time to hit the kitchen now..lol.

    1. Ellie

      Hi, I’m glad somebody else likes these as much as my people at home 🙂

      Do you use chillis for the chilli poppers or you can make them with the sweet mini peppers as well?

      I like hot meals, but am not sure how well they will go with my little ones.

      Thank you for sharing this recipe with me, I would give it a try.

      Have a lovely day.


  2. Hannah

    This looks delicious! It’s great to see a healthy recipe which actually looks nice. I’ve been trying to eat more healthy lately as I wanna tone up for the summer. I actually think my boyfriend would eat this too. He loves peppers, and he is a fussy eater!

    I’m gonna have a look around the rest of your site to find some more recipes to try out. Keep up the good work.

    1. Ellie

      Hannah, I really hope you find something you both like.

      I like this recipe with mini peppers, because it is not only beautiful to look at, but it is really delicious.

      I would not normally choose peppers as my first option, but these mini peppers changed my mind.

      Hope you are progressing well with your plan to eat healthy. Please share with me some of the easy recipes you are preparing that are healthy, as I would love to serve my kids only food that is good for their health.

      Have a lovely summer!


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