If you're not a fan of spice, make this Creamy Stuffed Peppers recipe with mini sweet peppers instead of jalapenos. The chipotle and green onions will guarantee that these stuffed peppers with cheese still pack plenty of flavor.

Source: Better Homes and Gardens


Credit: Marty Baldwin

Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Cut the jalapeño chile peppers or miniature sweet peppers in half lengthwise. Remove the pepper seeds and ribs. Set aside.

Instructions Checklist
  • In a medium bowl stir together cream cheese, green onions, chipotle pepper, salt, and black pepper. Gently stir in the tomato.

Instructions Checklist
  • To serve, spoon the cream cheese mixture into the pepper halves.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Make-Ahead Directions:

Prepare as above through Step 2. Cover and chill for up to 24 hours. Serve as above.

Nutrition Facts

111 calories; total fat 9g; saturated fat 6g; cholesterol 29mg; sodium 205mg; carbohydrates 4g; fiber 1g; protein 5g.

Reviews (1)

30 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
I think it's better to let the stuffing mixture mingle for a couple hours before cutting the peppers and stuffing them. Great recipe!
Rating: 5.0 stars
I have a question. Can you use cream cheese that is not reduced fat in this recipe? Thank you.