Introduction
Looking for a fresh twist on party appetizers? You’ll love these colorful mini sweet peppers stuffed with herb-infused cottage cheese. I’ve served these at countless gatherings, and they’re always a hit with both health-conscious guests and food lovers alike.
These bite-sized beauties combine the natural sweetness of petite peppers with a creamy, protein-rich filling that’s bursting with fresh herbs. What I especially love about this recipe is its simplicity – there’s no cooking required! You’ll just need fresh ingredients and about 15 minutes to prepare a platter that looks as good as it tastes.
Perfect for everything from casual get-togethers to elegant cocktail parties, these stuffed peppers offer a delicious way to eat more vegetables while enjoying every crunchy, creamy bite.
Recipe
Herb-infused cottage cheese stuffed mini peppers combine fresh, crisp vegetables with a creamy, protein-rich filling for an elegant yet simple appetizer. These colorful two-bite treats require minimal preparation and can be assembled quickly for any gathering or healthy snack option.
The natural sweetness of mini peppers pairs perfectly with the tanginess of cottage cheese and aromatic fresh herbs. This no-cook recipe maintains the peppers’ satisfying crunch while delivering a burst of flavor in every bite, making it an ideal choice for warm weather entertaining or light meals.
- 12 mini sweet peppers
- 1 cup cottage cheese
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1/4 teaspoon black pepper
- Pinch of salt
Slice each mini pepper lengthwise and remove the seeds and membranes. In a medium bowl, combine cottage cheese, chopped chives, dill, black pepper, and salt, mixing until well incorporated. Using a small spoon, fill each pepper half with the cottage cheese mixture, creating slight mounds. Arrange the stuffed peppers on a serving platter.
Select peppers that are firm and unblemished for the best presentation. Drain the cottage cheese in a fine-mesh strainer for 15 minutes before mixing with herbs to prevent excess moisture. Store assembled peppers in an airtight container in the refrigerator for up to 24 hours, but add fresh herbs just before serving to maintain their vibrant flavor and appearance.
Prep Time
The prep time for these vibrant stuffed peppers is remarkably quick, taking only 15-20 minutes from start to finish. You’ll spend about 5 minutes washing and halving the peppers, then another 5 minutes removing the seeds and membranes. The filling comes together in just a few minutes – simply mix your cottage cheese with the fresh herbs and pepper until well combined.
The most time-consuming part might be the actual stuffing process, but I’ve found that using a small spoon makes it go much faster. If you’re really in a hurry, you can even pipe the filling using a plastic bag with the corner snipped off. Once you’ve got your rhythm down, you’ll be amazed at how quickly these appetizers come together.
Equipment needed
Since preparing these stuffed mini peppers requires minimal tools, you’ll only need a few basic kitchen items to get started. Here’s what you’ll want to gather:
- A sharp knife for halving peppers and chopping herbs
- A cutting board (preferably with a groove to catch juices)
- A small bowl for mixing the cottage cheese filling
- Measuring spoons and cups
- A spoon for scooping and filling
- Paper towels for drying peppers
- A serving platter
You might also find a small paring knife helpful for removing seeds from the peppers, though your fingers work just fine too. If you’re planning to make these ahead, grab an airtight container for storage. That’s really all there is to it – no fancy gadgets or special equipment required!
Basic Cooking Method and Time
Preparing these vibrant mini peppers requires minimal cooking since they’re served fresh and crisp. You’ll start by washing your peppers and patting them dry. Next, slice each pepper lengthwise and remove the seeds and membranes – this should take about 5-7 minutes for all 12 peppers.
While there’s no actual cooking involved, you’ll need about 15 minutes total prep time. Start by mixing your cottage cheese with herbs, which takes roughly 3-4 minutes. Then spend another 8-10 minutes carefully filling each pepper half. If you’re planning to serve them chilled, pop them in the refrigerator for at least 30 minutes to allow the flavors to meld together. Don’t worry about rushing – these peppers maintain their texture beautifully for several hours.
Cooking Steps
Making these stuffed mini peppers follows a straightforward sequence that builds on our prep work. First, you’ll want to slice each pepper lengthwise, creating two boat-like halves. I’ve found it’s easiest to remove the seeds and membranes with a small spoon, giving you clean vessels for filling.
Next, mix your cottage cheese with the fresh herbs and black pepper in a medium bowl until well combined. You’ll need a gentle hand here – we don’t want to break down the cottage cheese too much. Using a small spoon, carefully fill each pepper half with your herbed mixture, creating a slight mound on top. I like to give them a final sprinkle of herbs for that perfect finishing touch.
Step 1. Rinse and Halve Peppers
The first twelve mini peppers need a thorough rinse under cool running water to remove any dirt or debris. I’ve found that gently rubbing each pepper while rinsing helps guarantee they’re completely clean. Once you’ve dried them with a paper towel, it’s time to halve them lengthwise.
Place each pepper on your cutting board and carefully slice from stem to tip using a sharp paring knife. You’ll want to cut right through the middle, creating two equal halves. Don’t worry if some peppers are slightly different sizes – that’s perfectly normal! Using your fingers or a small spoon, remove the seeds and white membrane from each half. I like to give them one final quick rinse to wash away any stubborn seeds.
Step 2. Mix Herbs With Cheese
Grab your mixing bowl and let’s combine those fresh herbs with the cottage cheese. You’ll want to finely chop your chives and dill first – I love using kitchen shears for this task because it’s so much quicker than a knife. Before adding the herbs to your cottage cheese, drain off any excess liquid to keep your filling nice and thick.
Now, gently fold the chopped herbs and black pepper into your cottage cheese until they’re evenly distributed. You’ll see the mixture transform into a beautiful speckled green and white spread. Take a quick taste and adjust the seasonings if needed – sometimes I’ll add a pinch more pepper or an extra sprinkle of herbs. Your herbed cottage cheese filling is now ready to be piped or spooned into those colorful pepper halves.
Step 3. Fill Pepper Halves Evenly
Spoon your herbed cottage cheese mixture carefully into each pepper half, making sure to distribute it evenly for a polished presentation. I’ve found that using a small spoon works best, as it gives you better control over the filling process. Don’t overstuff – you’ll want to leave a small border around the edges to prevent spillage.
For the prettiest results, try piping the mixture using a zip-top bag with the corner snipped off. This technique creates beautiful, uniform mounds that’ll impress your guests. Remember to gently tap each filled pepper against your work surface to settle the filling and eliminate any air pockets. If you’re planning to transport these, fill the peppers just slightly below the rim to prevent mess during handling.
Step 4. Garnish With Fresh Herbs
Once you’ve filled all your pepper halves, adding a final sprinkle of fresh herbs creates an eye-catching finish that elevates the entire dish. I love using a mix of finely chopped chives and dill fronds, which not only adds visual interest but also intensifies the herb flavors in the filling. You’ll want to save some of your freshest herbs for this final touch.
Sprinkle the herbs from about 6 inches above the platter to guarantee even distribution, and don’t be afraid to let a few pieces land on the serving plate for a more natural look. If you’re working ahead, wait to add these finishing touches until just before serving – this keeps the herbs looking vibrant and prevents them from wilting.
Step 5. Chill Before Serving
Although these stuffed peppers taste delicious right away, I’ve found that chilling them for at least 30 minutes helps all the flavors meld together beautifully. When I’m preparing them for parties, I’ll pop them in the fridge for up to 2 hours, which not only enhances the taste but also makes them extra invigorating.
You’ll want to place them in a single layer on a covered platter or storage container. If you’re stacking them, separate the layers with wax paper to prevent them from sticking together. Just remember not to chill them for longer than 24 hours, as the peppers can start to lose their crispness. I usually make mine the morning of an event, and they’re perfect by party time.
Customization Options
These fresh and creamy stuffed peppers are perfect for customization based on your taste preferences and dietary needs. You can swap out herbs like basil, parsley, or cilantro for the chives and dill, or add minced garlic for extra zip. I’ve found that mixing in finely diced vegetables like carrots or cucumbers adds delightful texture and color.
For a protein boost, try using Greek yogurt instead of cottage cheese, or blend in some crumbled feta. If you’re looking to spice things up, add a dash of paprika, red pepper flakes, or even a drizzle of hot sauce. You’ll also love experimenting with different colored peppers – orange, red, and yellow varieties each bring their own subtle sweetness to the dish.
Ingredients list (with precise measurements)
Success in making these vibrant stuffed peppers starts with gathering the right ingredients in precise amounts. You’ll need:
- 12 mini sweet peppers (about 2-3 inches long)
- 1 cup full-fat cottage cheese, well-drained
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill, minced
- 1/4 teaspoon freshly ground black pepper
- Optional pinch of sea salt to taste
I’ve found that using full-fat cottage cheese creates the creamiest filling, while fresh herbs make all the difference in flavor. When I’m shopping, I look for peppers that are firm and brightly colored – they’ll give you that satisfying crunch we’re after. Make sure to grab a few extra peppers just in case some aren’t as fresh as you’d like.
Storage Information
When stored properly in an airtight container, your herb-infused cottage cheese stuffed peppers will stay fresh in the refrigerator for up to 3 days. I’ve found that separating the filled peppers with parchment paper prevents them from sticking together and maintains their appealing presentation.
You’ll want to keep these tasty bites in the coldest part of your fridge, typically the back shelf. If you’re making them ahead, I recommend storing the pepper halves and herbed cottage cheese mixture separately – this way, you can assemble them just before serving for the best texture and flavor. The unfilled pepper halves will stay crisp for up to 5 days, while your herb-infused cottage cheese mixture keeps well for 3-4 days when refrigerated.
Health Benefits or Special Features
Beyond being a delightful appetizer, herb-infused cottage cheese stuffed mini peppers pack a powerful nutritional punch. You’ll get a healthy dose of vitamin C and beta-carotene from the peppers, while the cottage cheese provides essential protein and calcium. I love how these little bites keep me satisfied without weighing me down.
The combination of fresh herbs not only adds flavor but also provides antioxidants and anti-inflammatory benefits. You’re getting all this goodness in a low-calorie package – each stuffed pepper half contains roughly 35 calories. They’re perfect if you’re watching your weight or following a low-carb diet. Plus, since there’s no cooking required, you’ll preserve all those wonderful nutrients that can be lost through heat preparation.
Prep Time
Getting these delightful peppers ready takes just 15 minutes of hands-on prep time. You’ll spend about 5 minutes halving the peppers and removing their seeds, which is easier than you might think – just slice and scoop! The herb-mixing stage is quick too, taking only 3-4 minutes to chop and combine with the cottage cheese.
The final stuffing process is my favorite part, and you’ll breeze through it in about 6-7 minutes. I’ve found that using a small spoon works better than a piping bag, giving you more control over the filling. If you’re planning ahead, you can prep the peppers and cheese mixture separately, then assemble them right before your guests arrive.
Cook Time
The best part about these stuffed mini peppers is that there’s zero cooking required! You’ll love how quick and easy these are to prepare, since they’re meant to be enjoyed raw and fresh. The natural crunch of the peppers paired with the creamy filling creates the perfect texture combination without ever turning on your stove.
While you don’t need to cook these peppers, you’ll want to chill them for at least 30 minutes before serving to let the flavors meld together. I like to prep mine the night before a party and store them in an airtight container. Just remember not to add the herbs until you’re ready to serve – this keeps everything tasting fresh and prevents the herbs from becoming soggy.
Total Time
Since these mini peppers require no cooking time, you’ll spend about 20-25 minutes total from start to finish preparing this appetizer. Most of your prep time will go into cutting and deseeding the peppers (about 8 minutes) and mixing the cottage cheese filling (5 minutes). The actual stuffing process takes around 7-10 minutes, depending on how particular you are about presentation.
If you’re making these ahead of time, you’ll want to factor in at least 30 minutes of chilling time to let the flavors meld together. I’ve found that prepping the peppers the night before and stuffing them just before guests arrive gives me the best results. Trust me, the extra planning makes a difference in both taste and appearance.
Yield
One recipe makes 24 stuffed pepper halves, which comfortably serves 6-8 people as an appetizer. I’ve found that most guests will eat about 3-4 halves each, making this the perfect amount for a small gathering. If you’re hosting a larger party, you’ll want to double the recipe to guarantee everyone gets their fair share.
You can easily scale this recipe up or down based on your needs. For a casual lunch, I often make half the recipe, which gives me 12 pepper halves – perfect for a light meal with a friend or as part of a weekly meal prep. Remember that these peppers are quite filling despite their small size, thanks to the protein-rich cottage cheese filling.
Final Thoughts
Whether you’re looking for a crowd-pleasing appetizer or a healthy snack option, these herb-infused cottage cheese stuffed mini peppers won’t disappoint. You’ll love how the creamy, herb-flecked filling complements the sweet crunch of fresh peppers, creating the perfect bite-sized treat that’s both nutritious and delicious.
I’ve found that these colorful appetizers always spark conversation at parties, and guests are pleasantly surprised when they learn how simple they are to make. Don’t hesitate to experiment with different herb combinations – I sometimes add basil or parsley for variety. Remember to keep the peppers and filling refrigerated until serving time, and you’ll have a revitalizing appetizer that’s sure to become your go-to party favorite.
Frequently Asked Questions
Can I Substitute Ricotta or Cream Cheese for Cottage Cheese?
You can substitute either ricotta or cream cheese for cottage cheese. They’ll work well, though ricotta offers a closer texture while cream cheese provides a richer, denser filling.
How Do I Prevent the Peppers From Tipping Over When Serving?
90% of wobbly appetizers can be stabilized with a simple cut. You’ll prevent tipping by slicing a small, flat portion off the bottom of each pepper to create a stable base.
Should Mini Peppers Be at Room Temperature Before Stuffing?
You’ll get better results working with room temperature peppers since they’re more pliable and less likely to crack. Plus, they won’t make your filling cold while you’re stuffing them.
Are These Suitable for Freezing and Thawing Later?
Like delicate snowflakes, these won’t hold up well in the freezer. You’ll find that the cottage cheese gets watery and the peppers turn mushy when thawed, so it’s best to serve fresh.
Which Color Peppers Work Best for Presentation and Taste?
You’ll get the most striking presentation using a mix of red, orange, and yellow mini peppers. These colors not only look vibrant together but offer slightly different levels of natural sweetness.
Conclusion
You’ll find these stuffed mini peppers are a fantastic crowd-pleaser – and they’re packed with nutrition too. Did you know that mini sweet peppers contain 3 times more vitamin C than oranges per serving? Whether you’re hosting a dinner party or meal prepping for the week, this no-cook appetizer delivers fresh flavor and protein in every bite. Make them your own by experimenting with different herbs and enjoying the colorful presentation.
