Southwestern Mini Peppers

Southwestern Stuffed Mini Peppers

  • Author: Cuts and Crumbles
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins
  • Yield: 40 pepper halves (20 servings) 1x
  • Category: Side Dishes


A savory, low calorie, Mexican snack for only 98 calories for 2 pepper halves! (4 SP) Delicious warm or cold and super easy to make!



8 oz low-fat cream cheese, softened (I used Kraft Philadelphia 1/3 less fat)

1 C grated, sharp cheddar cheese

2 Tbsp taco seasoning (I used 40% less sodium by Ortega)

20 mini sweet peppers

1 Tbsp unsalted butter

1/2 C panko breadcrumbs


  1. Preheat oven to 350 degrees.
  2. Slice mini peppers in half lengthwise. Remove seeds and ribs. (You can cut tops off if you wish. I like to leave them on because it gives me something to hold on to while I devour them!)
  3. In a large mixing bowl, mix together cream cheese, cheddar cheese and taco seasoning until fully blended.
  4. Stuff each pepper with a small amount of cheese mixture, until level with the top of each pepper.
  5. In a separate, small, microwaveable, bowl, melt butter then mix in panko breadcrumbs.
  6. Dip each pepper half into the breadcrumb mixture and press down to adhere.
  7. Place peppers onto a foil lined baking sheet.
  8. Bake for 15 minutes then switch oven to broil.
  9. Broil for 2-3 minutes, until browned. Watch closely to prevent burning. Allow to cool then serve!
  10. Enjoy!!


4 SP for 2 halves

Leftovers can be microwaved for about 45 seconds.


  • Serving Size: 2 pepper halves
  • Calories: 98
  • Sugar: 1.5 g
  • Sodium: 192.8 mg
  • Fat: 5.7 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 7.1 g
  • Fiber: 0.4 g
  • Protein: 3.6 g
  • Cholesterol: 18.6 mg