Prep: 20 minutes
Cook 15 minutes
Yield: about 30 stuffed mini peppers; 15 x 2 peppers servings


Creamy Lemon Mixture:

  • 2 cups yogurt cheese (drained well) *will need to be made ahead of time
  • 1 large handful cilantro
  • 2 chipotle peppers in adobo
  • 2 tsp chopped shallots
  • Pinch sea salt and freshly ground black pepper
  • 1 ½ lbs sweet mini peppers (about 30 peppers)

Berry Mixture:

  • 1 cup fresh or frozen blueberries
  • 1 cup sliced fresh or frozen strawberries, stems removed
  • 1 Tbsp freshly squeezed lemon juice
  • ½ tsp finely grated lemon zest
  • 1 tsp honey
  • ½ tsp arrowroot powder


  1. Preheat the oven to 400 degrees F.
  2. In a food processor, combine the yogurt cheese, cilantro, chipotle peppers, shallots, salt and pepper. Whirl until blended smooth. Pour into a food-grade squeeze bottle or pastry bag fitted with a tip. If you don’t have either of these tools, you can put the yogurt cheese mixture into a sealable plastic bag, seal it tight, and use scissors to cut a hole in one corner that is big enough to squeeze out the yogurt cheese.
  3. Using a small sharp knife, make a slit crosswise at the top of the pepper to create a “hinge”, keeping the stem intact. Open the top or “lid” of the pepper and remove any seeds. Fill with the pepper with the yogurt cheese mixture, and place on a baking sheet. Repeat until all of the peppers are filled, keeping the peppers close together on the baking sheet. Bake for 15 minutes until the cheese is heated through, and the peppers are tender, but still slightly crisp. Serve warm.