Peter Pepper Poppers

Tammy Brownlow


Peter Peppers - yes this is their actual name, are considered rare and are grown in personal gardens.
My parents shared a few with me to sample and boy howdy do they pack a punch of heat!
Once the seeds are removed they have a wonderful flavor...however it did take an hour for my mouth to stop burning and my eyes to quit watering after just taking a bite out of it whole.
They should definitely come with a warning label!!

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★★★★★ 1 vote
Makes 16 poppers
15 Min
5 Min


1/2 c
cheddar cheese, shredded
1/4 c
mozzarella cheese, shredded
1 Tbsp
romano cheese, grated
2 Tbsp
roasted bell pepper, diced
1 oz
cream cheese, room temperature
3 slice
maple bacon, cooked
peter peppers


1NOTE: Some folks have a reaction to handling hot peppers. Just to be on the safe side - use surgical gloves while seeding. Thanks for the suggestion Albert! (:

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2Preheat oven to 350.

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3Cut peppers in half and remove ALL seeds, and trim off as much of the veins as possible - they can contribute substantial heat!

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4In a medium bowl, combine cheeses, bell pepprs, cream cheese and bacon. Stir until well combined.

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5Add filling to inside of pepper halves. I used a pastry bag, but you can cut the end off a ziplock bag to pipe the filling in to the peppers.

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6Bake poppers for about 5 minutes until cheese has melted. Enjoy!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free, Low Carb
Other Tag: Quick & Easy