Five-Ingredient Fridays: Stuffed Mini Peppers

These mini peppers are stuffed with smoked gouda, ham, zucchini, and scallions and roasted to perfection. Best served when the gouda is still melty and gooey!

Stuffed Mini Peppers

I have a tiny bit of a thing for smoked cheese right now. It all started when I was stalking the cheese bits and bobs basket at Whole Foods (because I’m too cheap to buy a block of fancy cheese). I was going through the different saran-wrapped goodies when I came across smoked mozzarella. What?! I was in disbelief.

Without further ado, I quickly dropped it into my basket. When I got home, the first thing I did was to dig up the tiny bit of cheese from the sea of groceries and grabbed a knife to slice that baby up. Actually, I do this all the time when I’m excited to try out a new food.

I took one bite of the cheese, and I didn’t know what to think. Am I supposed to like this? Is this what fancy people enjoy eating? The smoky flavors were very interesting, but I don’t think I want that on my mozzarella.

Stuffed Mini Peppers

Although I wasn’t the biggest fan of smoked mozzarella, I didn’t let that experience stop me from dabbling in the world of smoked cheeses. The next week, I grabbed a block of smoked gouda, and what a difference! I think the saltier qualities of gouda better complemented the hickory flavors. And do you know what goes well with smoked gouda? A bit of red wine.

Stuffed Mini Peppers

I had a package of mini peppers to power through before they went bad, and I thought a stuffed pepper dish with that smoked gouda would be absolutely lovely. Dice a bit of ham and scallions and toss a bit of shredded zucchini and, MAGIC, you get these lovely stuffed peppers! I didn’t bother to add any additional seasoning to these stuffed peppers because the flavors of the ham, scallions, and smoked gouda were already good enough.

I won’t lie, I was too eager to eat these stuffed peppers while they were still hot, so I didn’t have the patience to take more photos. And you know what, these were fantastic!

Five-Ingredient Fridays: Stuffed Mini Peppers

Makes 24 stuffed peppers.

15 minPrep Time

15 minCook Time

30 minTotal Time

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  • 12 mini peppers
  • 1 small zucchini, grated
  • 3 oz (85g) ham, finely diced
  • 2 scallions, finely chopped
  • 1/2 cup grated (43g) smoked gouda


  1. Preheat the oven to 385 degrees F (196 degrees C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Cut the tops off the peppers, and slice it in half. Remove any seeds inside.
  3. In a small bowl, mix the zucchini, ham, and scallions. Scoop some of the mixture onto a half mini pepper, and place the stuffed peppers on the baking sheet. Repeat until all the peppers are full.
  4. Top the stuffed peppers with a pinch of the gouda.
  5. Bake for about 13-15 minutes, or until the cheese is bubbly.
  6. Let the peppers cool for a few minutes and enjoy.
  7. Store leftovers in an airtight container.


This recipe should also work well with jalapeño peppers.



8 thoughts on “Five-Ingredient Fridays: Stuffed Mini Peppers

  1. Joanne
    I LOVE smoked cheeses! They add that extra hint of umami and make everything that much more tasty. Great idea to top stuffed peppers with smoked gouda! As for the smoked mozz...I think it tastes better melted than straight up.
    1. Lisa Post author
      Smoked cheese is quite yummy! Thanks for the tip about the smoked mozz, Joanne! I'll let you know how that goes.
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