Before we dive into this recipe for 4-ingredient stuffed mini peppers, I want to explain how I make them without cheese or wheat. I use Daiya cream cheese, which is a smooth vegan spread, and I sprinkle the peppers with gluten-free panko crumbs. I recently had someone contact me privately because they saw my recipe for gluten-free zucchini circles and thought I mistakenly labeled it as gluten free. I’ll never publish a recipe that isn’t gluten free, but I’m going to make an extra effort to ensure that I clarify this in every post.
Okay, moving along…
My kids go back to school tomorrow. I feel a mixture of relief and sadness about it. I’m relieved because I can catch up on work (it’s hard writing/editing from home when you’re a single parent to 3 kids), but I’m sad because I’ll miss
listening to them argue 24/7 having them around all day.
My youngest is in preschool, so he’ll only be gone about 9 hours a week. I also have a kindergartner and 8th grader. I thought that sending my middle child off to kindergarten would be easy since I’ve been there, done that with my oldest…but I was very wrong. It never gets easier watching your babies head off to school.
Anyway, I’m not trying to turn this recipe for mini stuffed peppers into a sob story about how quickly kids grow up. Let’s get back to business.
This is a simple, kid-friendly recipe that you can easily customize. I make it with 4 ingredients because my kids act like they’re going to waste away in their dining room chairs if they have to wait too long, but you can definitely enhance this recipe with hot sauce, diced veggies, fresh herbs, or crumbled bacon.
Use a nonstick pan, spray a regular pan with cooking spray, or brush olive oil on the back of each sliced pepper. Fill the sliced peppers with vegan cheese spread or regular cream cheese.
If you don’t rush through the recipe and have more skills than me, your peppers will look nicer on the tray. I figure we’re just going to eat them anyway, so it doesn’t matter if they’re sitting pretty in the oven.
Add sliced green onions to each pepper, and sprinkle the peppers with gluten-free panko crumbs.
Pro tip: You can make things easier on yourself by mixing cream cheese and green onions together instead of applying them in two separate steps.
Bake at 350 degrees Fahrenheit for 8 to 12 minutes. Let cool for about 5 minutes before serving unless you like scalding your tongue with hot, gooey cheese.
These are so flippin’ delicious. You might want to double the recipe.
Look, I tried to get all fancy and photograph my stuffed mini peppers with a pile of green onions and peppers.
Ready to make your own stuffed mini peppers?
Here’s my printable, Pinnable recipe for 4-ingredient stuffed mini peppers.