This delicious stuffed cherry peppers recipe is a delightful example of how a colorful and flavorful appetizer must not be complex or labor-intensive. These red stuffed peppers are low-carb, hot, and mildly spiced.
These stuffed cherry peppers are perfect to serve as an appetizer at a party or to serve the family. This cherry-stuffed recipe is simple and quick: to serve at the table in less than 30 minutes.
These hot stuffed cherry peppers are baked with cream cheese and unique garlic flavors with a hint of heat from the cherry peppers, similar to tofu stuffed peppers and lentil stuffed peppers.
Furthermore, any spicy food lover will drool over this creamy, garlicky, crunchy hot finger food.
Anyone can try out this delicious recipe irrespective of their kitchen skills.
One of the must-try recipes, among other hot and spicy appetizers, is when you have cherry pepper harvest in abundance from your backyard plant or when the stores are loaded with fresh red hot cherry peppers.
Similarly, if you bought a bag of cherry peppers and are searching for delicious recipes for your family, this recipe is stellar. Your family will love this undoubtedly.
The highlight of this stuffed cherry peppers recipe is that you can choose pickled cherry peppers as the base ingredient. So, if you want to enjoy these cute little things, you do not need to wait for the fresh peppers to arrive in the market(how about trying this turkey stuffed bell peppers).
About this recipe
- Simple recipe.
- Made with few ingredients.
- Highly customizable.
- It is versatile and excellent to serve as an appetizer or a great add-on for a salad.
- You will enjoy its taste and texture.
The ingredients and the customization
Cherry peppers. You may use fresh or pickled cherry peppers for one of the delicious chili peppers, depending on the season and availability. I have used red hot chili pepper; you may follow this cherry stuffed peppers recipe to use other types like sweet or tender green cherry pepper.
Pine nuts. Rich in protein and minerals. Adds a great crunchiness to the stuffed cherry pepper. However, you may swap it with breadcrumbs for its texture.
Cream cheese. When choosing a cream cheese for this dish, I have selected low-fat cream cheese. Depending on your diet, you may choose vegan cream cheese or full-fat cream cheese.
Parmesan cheese. Parmesan cheese is essential for rich, cheesy, flavored stuffed cherry peppers. Choose a block of parmesan for the better flavors and grate it manually before adding.
Parsley. Provides freshness to the dish and highlights the other co-ingredients. Use fresh parsley leaves for luscious flavors.
Garlic. A humble ingredient but turned out to be an excellent flavor booster.
How to make stuffed cherry peppers
Preheat the oven to 450 degrees Fahrenheit.
Cut the cherry peppers lengthwise.
Scoop out the seeds and the pith using a melon baller or with the tip of the spoon. Unlike cubanelle peppers, cherry peppers hold seeds that occupy most of their body. So be gentle in removing the seeds.
Place them over a tray by having the hallowed side facing upwards. And keep aside.
Add all the ingredients below except the cherry peppers in a mixing bowl.
Combine them well into a thick mixture.
Spoon to scoop the cream cheese mixture and fill the cherry pepper.
Place them in the middle rack in the oven.
Bake it for 18-20 minutes or until the filling’s surface turns golden brown.
What to serve with?
Dips. The creamy dips like Cajun aioli, spiced peanut butter, Boom Boom sauce, or jalapeno Mustard are great to come in with
Drinks. My favorite is mildly spiced cocktails and mocktails, like Jalapeno Lemonade, watermelon mojito, or this jalapeno mojito.
Main course. This plays a perfect role with any main dish like Spicy penne pasta or vegan alfredo pasta.
Salad. Combined with a salad like spiced kale salad, mango cucumber salad, or yogurt, cucumber salad is real fun.
How to serve?
As an appetizer. Show stopper when served as an appetizer at the party or potluck. The glossy skin of this chili pepper makes this stuffed cherry pepper a great finger food with wholesome flavors and tastes delicious.
As a topping. Spice up your tacos or sandwiches as a special topping.
As an add-on. Toss the salad with this add-on, and see the flavor pop-ups.
How to store?
Store it in a sealed container. And refrigerate it for up to 5 days.
To reheat, gently pop them in the microwave or the oven until they turn warm.
Can I make it vegan?
Yes, of course, substitute cream cheese with vegan cream cheese like almond milk or soy milk cream cheese.
And swap parmesan cheese with vegan cheese or you may completely omit adding it.
Can I make it with an air fryer?
Yes, this is an air fryer-friendly recipe. Add the prepped cherry peppers to the air fryer. And cook it for 12-15 at 350 degrees Fahrenheit or until the cheese turns golden.
Variations to try
Olive oil. Drizzle olive oil while baking for more robust Italian flavors.
Sausage. Add sausage to make this recipe wholesome with added protein. For this variation, add it to the filling after sautéing.
Bread crumbs. Gives a volume texture, and offers a crispy top for stuffed cherry peppers.
Mozzarella. Toss in for a cheesy and addictive aroma.
Suggested tools for making this recipe
Baking sheet. I have this, and it has worked well for me.
Knife. I always look out for the comfort of holding a knife. And you will love this for that reason.
Measuring tools. It is an essential tool that every kitchen needs.
Printable recipe card
Stuffed cherry peppers
Ingredients
- 12 hot cherry peppers fresh or pickled
- 4 oz cream cheese at room temperature
- ¼ cup parmesan cheese
- ¼ cup pine nuts
- ½ teaspoon red pepper flakes
- 3 tablespoon parsley minced
- 1 tablespoon garlic minced
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Slice the cherry peppers into two halves lengthwise.
- Scoop out the seeds and the white membrane using a spoon or a melon baller.
- And in a tray arrange the cherry peppers by having the hallowed side facing upwards. And set aside.
- In a small mixing bowl, add all the ingredients. Combine together to form a thick filling.
- Using a spoon, fill the cherry pepper with the filling.
- Bake it for about 18-20 minutes or until the filling’s surface starts to turn golden brown.
- Serve with a creamy dip.
Notes
- These stuffed cherry peppers are creamy and mild.
- For more heat, add in the scooped out seeds to the filling.
- Refrigerate the left over to use up to 5 days.
Kelley
These were such a fun appetizer for our friends! Thank you so much for sharing!
Tara
Such a fun and delicious appetizer! I love all those flavors and the color from the cherry peppers.
Beth
Those look so good! I love spicy food, and I've never had stuffed cherry peppers. I can't wait to make these!
Kari Heron | Chef and Steward
These made such lovely appetiser and are so much fun to make@
Elizabeth
These look like a delicious appetizer for a gathering of friends and family. YUM! I can't wait to try these.