The sweet cousin of the jalapeno popper, these mini sweet peppers are stuffed with a mixture of cheeses and muhammara, then bathed and roasted in a bed of lively Spanish Romesco sauce.
What makes these peppers “Syrian”? The muhammara! If you have never met muhammara, it is a fabulous and quite addicting tangy red pepper and walnut spread from Syria. Usually, it is served as a dip. This is the first time I’ve ever tried combining it with cheese, but oh man, it is goooood!
And even better when stuffed into a sweet little mini pepper with Romesco sauce. A perfect little snack or appetizer.
I love the vibrant colors of the little yum yum peppers … they’re so pretty! I sprinkled them with herbs to make them even prettier.
You can serve them on toast or gobble them up just like this. Make sure you spoon some of that yummy sauce on your pepper. There’s something about the combo of muhammara and Romesco that’s just magical.
You can purchase the Romesco here if you don’t want to make it yourself. Both muhammara and romesco sauce freeze nicely, so if you make them, you can freeze them and then pull them out anytime you want and make these lovely cheese stuffed peppers. (I know I’m going to be doing that again soon!)
What are you waiting for? Go make these babies.
Print
Syrian Cheese Stuffed Sweet Peppers
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 3 - 6 servings 1x
Ingredients
- 1 – 2 cups Romesco sauce (recipe here)
- 6 – 10 mini sweet peppers
- 4 oz. Greek cream cheese (or Neufchatel), softened
- 3 Tablespoons muhammara (recipe here)
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 425 F. Spray casserole dish(es) with cooking spray. Spread the Romesco sauce over the bottom of the dish(es).
- Cut the tops off the peppers and use a small knife to remove the seeds and any ribs inside the peppers.
- In a small bowl, mix together the muhammarah and cream cheese, then stir in the mozzarella. Use a small spoon to fill the peppers with the cheese mixture.
- Bake at 425 for 20 – 25 minutes or until the peppers are tender and the skin is browned. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Looking for more amazing pepper recipes?
Here are several more fantabulous pepper recipes from me and my foodie friends:
- Stuffed Pepper Soup – Cooking with Mary & Friends
- Liz Krejci’s Pepper Jelly – Cooking with Mary & Friends
- Cowboy Candy – Cooking with Mary & Friends
- Bacon & Eggs in Pepper Cups – Moore or Less Cooking Blog
- Buffalo Chicken, Bacon & Blue Cheese Jalapeno Poppers – Dixie Chik Cooks
- Bacon-Wrapped Shrimp-Stuffed Hatch Chiles – My Midlife Kitchen
- Simple Steak or Chicken & Pepper Stir Fry – Kitchen Divas
- Beefy Quinoa Taco Stuffed Peppers
- Harissa Moroccan Chicken with Roasted Peppers & Olives
- Basil Goat Cheese Stuffed Sweet Peppers
- Frozen Cucumber Jalapeno Margarita
- Bacon Cheddar Jalapeno Corn Muffins
- Avocado Jalapeno Zummus (Zucchini Hummus)
- Blue Devil Bacon Jalapeno Poppers
And salsa recipes! Because salsas are such a good way to revel in the joy of peppers:
- Chipotle Walnut Salsa
- Cilantro Almond Salsa
- Hurts so Good 3-Pepper Heirloom Salsa
- Grilled Zucchini Corn Salsa
- Mango Salsa
- Copycat Chili’s Salsa
- Canned Tomatillo Salsa
3 comments
[…] Want to see more pepper recipes? Visit Sumptuous Spoonfuls to see a list of fantastic pepperlicious […]
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[…] so many true gems that way. That’s how I found this recipe. I was writing up the post for my Syrian Cheese Stuffed Peppers and I’d asked my foodie friends for pepper recipes. They totally came through for me and I […]