Recipe photo

Smoked Cheddar-Stuffed Mini Peppers

6 25 minutes

Smoked Cheddar-Stuffed Mini Peppers

Stuffed with Balderson Double Smoked Cheddar and chorizo, these stuffed mini peppers are a yummy appetizer that will get any party started.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6


  • 18 mini baby bell peppers, preferably multi-coloured
  • 1/2 cup (125 mL) olive oil, divided
  • 1/2 tsp (2 mL) salt, divided
  • 1 cup (250 mL) shredded Balderson Double Smoked Cheddar
  • 6 oz (180 g) cured chorizo sausage, diced
  • 1/4 tsp (1 mL) paprika
  • 3/4 cup (175 mL) finely chopped fresh parsley
  • 1 tbsp (15 mL) red wine vinegar
  • 1 tbsp (15 mL) seeded and diced red finger chili pepper
  • 1/2 tsp (2 mL) dried oregano
  • 1 clove garlic, minced


  1. Preheat oven to 450°F (230°C). Arrange mini peppers in single layer on parchment paper–lined baking sheet. Drizzle with 2 tbsp (30 mL) olive oil; sprinkle with 1/4 tsp (1 mL) salt. Bake for 10 to 12 minutes or until tender and charred in spots. Cool slightly.
  2. Cut slit into side of each mini pepper. Remove any visible seeds.
  3. Stuff double smoked cheddar cheese and diced chorizo into each pepper; return to baking sheet, cut side up. Sprinkle with paprika.
  4. Reduce oven temperature to 400°F (200°C). Bake stuffed peppers for 8 to 10 minutes or until cheese starts to melt.
  5. Meanwhile, stir together parsley, remaining oil and salt, vinegar, chili, oregano and garlic until combined; serve with peppers.


  • For a vegetarian option, omit chorizo sausage and stuff peppers with a bit of chopped sun-dried tomato or marinated artichoke hearts.
  • Serve with grilled or toasted baguette slices for a hearty appetizer.