Mini Peppers stuffed with Egg and Cheese Spread

Mini Peppers stuffed with Egg and Cheese | Let the Baking Begin!

Crunchy mini bell peppers filled with creamy egg and cheese spread come together quick, can be made a day ahead  and are always a hit at a party table. Use the best cheese you can afford for best tasting filling. I used Gruyere and they were wonderful, but even something as simple as mozzarella will work if that’s all you got.

Mini Peppers stuffed with Egg and Cheese Spread

Yields: 30 pepper halves filled with spread

Ingredients:

  • 15 mini peppers, rinsed with running water
  • 4 eggs, hard boiled, peeled
  • 5 wedges of the creamy swiss cheese
  • 3 Tbsp mayonnaise
  • 2 garlic cloves, crushed
  • 2 Tbsp chopped parsley
  • 3 oz finely grated Gruyere/Gouda or similar good quality cheese
  • 1 tsp pepper
  • Paprika
  • 1/8 tsp salt

Mini Peppers stuffed with Egg and Cheese | Let the Baking Begin!

Finely chop dice the eggs.

Mini Peppers stuffed with Egg and Cheese | Let the Baking Begin!

Combine the chopped eggs, 3 tablespoons mayonnaise, 5 wedges of creamy swiss cheese, 2 tablespoons of chopped parsley, 2 crushed garlic cloves 1/2 of grated cheese, 1/8 teaspoon salt and pepper in a bowl and mix everything together with a fork.

Mini Peppers stuffed with Egg and Cheese | Let the Baking Begin!

Split each pepper in half lengthwise, remove remove any seeds.  Using a teaspoon fill each half with the prepared filling. Now put the pepper, filled side down into the grated cheese or just sprinkle with grated cheese.

Mini Peppers stuffed with Egg and Cheese | Let the Baking Begin!_3

This appetizer can be served right away, or made a day ahead and stored in the fridge until serving time. Sprinkle with a little bit of paprika right before serving.

Mini Peppers stuffed with Egg and Cheese Spread

Prep time:
Total time:
Author:
Recipe type: Appetizer
Serves: 30 mini pepper halves

Ingredients

  • Ingredients:
  • 15 mini peppers, rinsed with running water
  • 4 eggs, hard boiled, peeled
  • 5 wedges of the creamy swiss cheese
  • 3 Tbsp mayonnaise
  • 2 garlic cloves, crushed
  • 2 Tbsp chopped parsley
  • 3 oz finely grated Gruyere/Gouda or similar good quality cheese
  • 1 tsp pepper
  • Paprika

Instructions

  1. Finely chop dice the eggs.
  2. Combine the chopped eggs, 3 tablespoons mayonnaise, 5 wedges of creamy swiss cheese, 2 tablespoons of chopped parsley, 2 crushed garlic cloves ½ of grated cheese and pepper in a bowl and mix everything together with a fork.
  3. Split each pepper in half lengthwise, remove remove any seeds. Using a teaspoon fill each half with the prepared filling. Now put the pepper, filled side down into the grated cheese or just sprinkle with grated cheese.
  4. This appetizer can be served right away, or made a day ahead and stored in the fridge until serving time. Sprinkle with a little bit of paprika right before serving.

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Mini Peppers stuffed with Egg and Cheese | Let the Baking Begin!

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  • Mmmmm yummm wow these look really way good and so very colorful too perfect for a springy or even summery lunch or din dinner would it work with big peppers halved and also with melted cheese do love my cheese lol beautiful presentation @ always marina darlin

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