Five-Ingredient Fridays: Stuffed Mini Peppers

Stuffed Mini Peppers

5 from 1 reviews

Makes 24 stuffed peppers.




  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 jalapeƱo peppers.