7 Days Fun of Clean RecipesDownload
14Dec, 22
Clean Food Love
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Cheese Stuffed Mini Sweet Peppers

It’s the season of PARTIES and entertaining friends & family, which means tasty quick appetizers are a necessity.

I absolutely adore those little sweet peppers found in just about every produce section these days! I’ll often grab a big bag and turn them into snacks and appetizers throughout the week.

This recipe was a happy surprise – an experiment if you will, that happened because I was simply using what ingredients I had already at home. I will admit it may sound a little strange with the dill pickles involved, BUT the final result is really really tasty, tangy, CRAVEWORTHY, and also fairly inexpensive. So I think these cheese-stuffed mini peppers are THE

PERFECT snack or appetizer to make when you’re trying to feed a crowd!

I’m excited to hear how you like this recipe and also curious to learn about any adaptions you make!

🍅 When shopping for store-bought marinara sauce:

I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but we don’t need added sugar in the ingredients list).

I REALLY prefer sauce in glass jars – much better flavor and no leaching from cans.

A good marinara sauce contains just a few simple ingredients such as tomatoes, garlic, and herbs. Splurge on the high-quality sauce when you can, because your dish will taste exactly like the sauce you use.

🍅 Try this with Rachel’s Homemade Marinara Sauce.

 Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on… it makes all the difference.

🧀 Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.

4 servings


  • 12 mini sweet peppers, halved lengthwise and seeded
  • 1/2 cup full-fat Greek yogurt
  • 1/2 cup freshly grated cheddar or mozzarella cheese
  • 1/4 cup finely chopped dill pickles
  • 2 Tbsps chopped fresh chives, divided
  • 1/4 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

To serve:

  • marinara sauce


Heat your oven to 400 degrees f. and line a large sheet pan with parchment paper.

Arrange your mini pepper halves, cut side up, on the sheet pan.

In a medium bowl, combine the yogurt, shredded cheese, pickles, half the chives, and all seasonings.

Stir it together really well, then stuff each pepper half with your cheese mixture.

Bake for 10-12 minutes, or until the cheese is melted, then broil for a couple
of minutes to nicely brown the tops.

Garnish with additional fresh chives and serve with marinara sauce.



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