Peppers with Two Cheeses and Vegetable Confetti

Peppers with Two Cheeses and Vegetable Confetti

8 reviews, 3.6 star(s). 75% would make again

Ready in 45 minutes; part of Cinco de Mayo collection

This dish can go from mild to wild, depending on the peppers you pick. Low carb and diabetic friendly as well.


4 large Chile Peppers; Poblano, bell, anaheim, or jalapeno
1 teaspoon olive oil
2 cloves Garlic; crushed
1/4 cup Green onion; diced
1/2 cup Whole corn; frozen is fine
1/2 cup Peas; frozen is fine
1/4 cup Carrot; shredded fine
1/4 cup Broccoli Slaw; shredded fine
4 ounces Neufchatel Cheese; at room temp
2 ounces Cheddar cheese; shredded fine
1/4 cup Cilantro; Chopped
1/8 teaspoon Kosher Salt; to taste
1/4 teaspoon Black pepper; coarse ground

Original recipe makes 4 Servings



You need to pick peppers that are large enough to hold some filling. I chose Anaheims. Briefly roast the peppers over an open flame (or under the broiler) to blister the skin. Rub off the skin and remove the seeds from each pepper through a slit down the side. With smaller peppers it may be easier to remove the top and remove the seeds & veins with an apple corer. Set aside.

Heat the olive oil in a large pan and saute the vegetables enough to soften them (but not so much that they lose color). About 4 - 5 minutes should work. Then add the cheeses and mix thoroughly. Season to taste with salt and pepper.

Preheat oven to 350

Using a spoon (or a plastic bag with a corner snipped) fill each pepper about 90% full. Place them on a baking sheet. Bake for about 15 minutes until the cheese is bubbly.

Serve hot.


Your choice of peppers controls the number of peppers you need. Larger peppers hold more filling so you need fewer. Large jalapeno or caribe peppers hold a lot less so you'll need more of them. Smaller peppers can be filled from the top, capped with a bacon strip, and roasted vertically in a wire rack.

The choice of vegetables is limited only by your imagination and availability. Go for a mix of colors and flavors.

Using Anaheim peppers each (app 200g) serving contains an estimated:

Cals: 210, FatCals: 116, TotFat: 13g

SatFat: 7g, PolyFat: 1g, MonoFat: 4g

Chol: 36mg, Na: 200mg, K: 410mg

TotCarbs: 15g, Fiber: 4g, Sugars: 3g

NetCarbs: 11g, Protein: 9g

Adapted from recipe by Chef Bill Wavrin


These looked spectacular on the plate and were delicious. They make excellent party fare.

Verified by stevemur
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Calories Per Serving: 190 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Awesome! Option: stuff peppers with whatever sounds good. :)
shanehud76 1y ago

I would not make this again. The flavors together were very unusual.
AllAboutChoc 1y ago

Did not like flavor at all. I even tried adding more cheese and flavoring it with a few extra spices after my first taste, but it was still the same. Would not fix again.
AllAboutChoc 1y ago

Made as a main dish, added some leftover rice, a touch of breadcrumbs and egg before stuffing. Just before baking I added chopped ham to some and extra cheese to others. Was a big hit and good for a weeknight . The skins did not slide off my cubanelle peppers so I just left them on. Served with salsa.
ClassicKnits 1y ago

Amazing!! Served with black beans, family loved it thank you!
r8rgirl 2y ago

WOW! Loved it! Taste is to die for and the Color? Looks Scrumptious and Tastes Scrumptious! Should be on a "Restaurant Menu" somewhere!!!
AllAboutChoc 4y ago

Didn't cook peppers beforehand but stuffed and cooked for bit longer - prefer not too cooked peppers. Served with rocket salad.
PondACB 6y ago

These looked spectacular on the plate and were delicious. They make excellent party fare. [I posted this recipe.]
promfh 9y ago

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