Cheese Stuffed Baby Peppers
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  1. 10 small peppers – sweet baby bell peppers or Jalapeno for extra heat
  2. 6oz Parrano® cheese, shredded
  3. 6 oz reduced fat cream cheese
  4. 1 tsp smoked paprika
  5. 3 tsp chives finely chopped
  6. sea salt and pepper to taste
  1. Cut the tops off of each pepper and scoop out the inside seeds.
  2. In a mixing bowl combine Parrano® Cheese, cream cheese, paprika and chives. Place in piping bag or plastic bag with corner clipped off.
  3. “Pipe” cheese mixture into each pepper and serve
Adapted from Spicy
Adapted from Spicy
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