Cheesy Stuffed Mini Peppers

Cheesy Stuffed Mini Peppers


At one of our Chanukah parties recently (was Chanukah really that recent? It feels like ages ago!), my sister in-law decided to bring over some food for the low-carb dieters at the party. I was really intrigued by her idea of making stuffed shells without the pasta. Mini peppers stand in as a great replacement, adding color and sweetness to the dish. I decided to whip up my own variation by peppering up (pun intended!) a version of my mom’s famous lasagna recipe. Truth be told – I still made some stuffed shells for my pasta-loving kids, but I was more than satisfied with my lighter and lower-carb variation.

1 year ago: spinach pasta

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25 thoughts on “Cheesy Stuffed Mini Peppers

  1. 1. Can this receipe be frozen?
    Is so, how does one reheat it?

    2. Can it be made the day before?
    If so, how can one reheat it?

    Thank you.
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    Thank you.

    1. Hi Linda,

      I have frozen this recipe using pasta successfully, and I’ve also frozen roasted peppers, so I think this could be frozen. I would heat it by putting it in the oven frozen and cooking it until defrosted and hot.

      It can also be made the day before and reheated in the oven until the cheese is bubbly.

  2. The filling improved by adding cooked onions or leeks, Sun Dried Tomatoes, Any cooked green worked [we used watercress] & scallions. Heven’t cooked it yet but am looking forward to an Easter Dinner accolade! I don’t see how this could go wrong. We used a piping bag to fill the peppers which really helps if you are making any quantity.

  3. I want to make this tomorrow and put some in pasta shells for the kids… do you have any tips to keep the cheese from dripping out of the shells?

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