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Hot Pepper & Cheese Stuffed Sweet Peppers

This started off as normal stuffed peppers but over time slowly evolved into a devilishly fun to cook and eat appetizer. As always it is made better with our very own Taco Fuego.


  • 8 sweet miniature peppers
  • 16 oz ricotta cheese
  • 8 oz feta cheese (low sodium preferred)
  • 1/2 C chopped jalapenos
  • 1/4 C sour cream
  • 1/2 medium onion, diced
  • 1/4 C chives, diced
  • HornetBOMB Hot Sauce (Optional garnish)


  • De-stem and seed the sweet mini peppers, using a small spoon to keep the peppers whole. Rinse and dry peppers.
  • Combine the cheeses and sour cream, onion and chives and jalapenos. Mix thoroughly.
  • Stuff each pepper with the cheese mixture.
  • You can either:
  • *Preheat the oven to 350F and roast the peppers for 25 minutes or
  • *Refrigerate the peppers for a couple of hours and serve whole.
  • Sprinkle with the paprika/habanero, add some Taco Fuego and enjoy.

One thought on “Hot Pepper & Cheese Stuffed Sweet Peppers

  1. Wow! I never thought peppers tasted so good! I wonder if it would work with ground beef to make it a true pepper taco! I’ll try it next time and let you know!

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