Sweet peppers stuffed with salty mozzarella, then drizzled with olive oil, garlic, and oregano, and baked until tender. These vibrant bites are perfect as a snack, a sandwich filling, or featured on or entertaining board.

Featured Standouts

Mini Sweet Peppers

These are the star of the dish, providing a naturally sweet, crisp, and colorful vessel for the filling. Their small size makes them ideal for individual, bite-sized snack, or wrap filling! The mix of red, orange, and yellow varieties adds visual appeal.

Mozzarella

The choice of mozzarella is crucial for a creamy, melt-in-your-mouth filling. Fresh, low-moisture mozzarella, cut into small cubes or torn into pieces, is recommended for the best texture when baked or pan-fried inside the peppers.

Olive Oil

 A high-quality extra virgin olive oil serves as the base for the chili oil, contributing a rich, fruity note that complements the sweetness of the peppers and the mildness of the cheese.

Crushed Red Pepper Flakes

These provide the essential heat element, infusing the olive oil with a pleasant, lingering warmth. The quantity can be adjusted to control the level of spice, allowing the cook to create a mild to significantly spicy chili oil.

Oregano

Dried oregano introduces an earthy, slightly pungent, and aromatic herbal element. When steeped in the warm olive oil, its flavor blooms, adding a classic Mediterranean depth to the final drizzle, which ties the rich mozzarella and the spicy oil together.

TIPS & TRICKS FOR THE BEST MOZZARELLA STUFFED PEPPERS

Ensure Peppers are Completely Dry Before Stuffing

 A crucial step for achieving a proper sear and preventing a soggy final product. After washing the sweet peppers, make sure to thoroughly pat them down with a clean kitchen towel or paper towels. Excess moisture can steam the peppers instead of roasting them, and it will also prevent the chili oil from adhering well to the surface.

Fully Seal the Mozzarella Filling

To prevent the delicious, melty mozzarella from leaking out during the baking process, ensure the cheese (or cheese alternative) is completely encased within the pepper halves. Press the pepper halves firmly together around the filling.

Finish with a Pinch of Flaky Sea Salt

After the peppers come out of the oven, a sprinkle of high-quality flaky sea salt (like Maldon) will provide a bright, necessary textural contrast and enhance all the savory and sweet flavors of the dish. This final touch should be applied just before serving for maximum impact.

Inclusive Adaptions 

Use Dairy-Free Mozzarella Alternatives

This recipe is highly adaptable for those with dairy restrictions or who follow a plant-based diet. Substitute the traditional mozzarella with a good-quality, plant-based mozzarella shred or block. Look for varieties known for their excellent melt characteristics.

Adjust Crushed Red Pepper for Spice Sensitivity

 The amount of crushed red pepper in the chili oil can be easily modulated. For those who prefer a low-spice or zero-spice dish, simply reduce the amount of crushed red pepper flakes or omit them entirely. Alternatively, for a higher heat level, increase the quantity or incorporate a pinch of cayenne pepper.

Cut Peppers Lengthwise for Easier Handling and Serving

 While cutting the peppers crosswise offers a traditional ‘stuffing’ look, cutting the peppers in half lengthwise (from stem to tip) provides a more stable, flatter surface. This lengthwise cut makes the peppers easier to handle both when filling and when serving, making them perfect for appetizer platters or side dishes.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Pie pan

Knife

Mixing bowl

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Recipe

Marissa Bolden

Cheese Stuffed Mini Sweet Peppers

Sweet peppers are stuffed with salty mozzarella, then drizzled with olive oil, garlic, and oregano, and baked until tender. These vibrant bites are perfect as a snack, a sandwich filling, or featured on or entertaining board.

Print Recipe Pin Recipe

Servings: 8

Ingredients Method

Ingredients

  

• 8 mini sweet peppers
• 4 mozzarella cheese sticks cut in half (8 pieces total)
• 1/2 cup olive oil
• 1 teaspoon oregano
• 1 teaspoon crushed red pepper
• 1/2 teaspoon sea salt

Method

 

1. Preheat oven to 375°F (190°C).
2. Split each pepper lengthwise.
3. Carefully stuff each mini sweet pepper with a piece of mozzarella.
4. In a bowl, combine the stuffed peppers, olive oil, oregano, crushed red pepper, and sea salt. Toss gently until the peppers are evenly coated.
5. Spread the coated peppers on a baking sheet.
6. Bake for 15–20 minutes, or until the peppers are slightly blistered and the cheese has melted and is gooey.
7. Serve immediately.

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