Mozzarella Stuffed Sweet Mini Peppers

Sweet mini peppers stuffed with smoked mozzarella, basil, and drizzled with balsamic vinegar and olive oil

Mozzarella Stuffed Mini Peppers
Elise Bauer

Have you seen those bags of sweet mini peppers showing up in the markets recently? They've become my new favorite snack. I down them raw like popcorn. Crunchy vegetable popcorn, with stems for handles.

When the grill is out I just toss the peppers with olive oil and plop them on the grill. Sprinkle with salt and you have the easiest pepper side ever for grilled meat.

The other day I had some leftover smoked mozzarella from a recipe and decided to stuff my favorite little peppers with it.

As if these little peppers couldn't get better. Wow!

Mozzarella Stuffed Mini Peppers
Elise Bauer

Think of this treat as an Italian take on jalapeno poppers. A little mozz, a basil leaf, a drizzling of olive oil and balsamic, all packaged in a cute sweet mini pepper.

You can grill, bake, or broil (or even microwave, though you won't get any browning).

We're using smoked Mozzarella because it is more flavorful than regular, but you can use either.

Mozzarella Stuffed Sweet Mini Peppers

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 12 stuffed peppers


  • 1 pound sweet mini peppers (about 12)

  • 1/4 pound (115 g) smoked mozzarella cheese, cut into 1/4-inch thick and 2 inch long batons

  • 12 basil leaves (as many basil leaves as peppers)

  • 2 teaspoons extra virgin olive oil

  • 2 teaspoons balsamic vinegar

  • Salt to taste


  1. Stuff mini peppers with smoked mozzarella and basil:

    Working one pepper at a time, place flat side down in a way that is most stable for the pepper.

    With a small sharp knife, cut a 2 1/2 inch slit down the middle on the top of the pepper.

    If there is a seed pod, scoop it out with a spoon.

    Stuff the pepper with a basil leaf wrapped mozzarella stick.

    Elise Bauer
    Elise Bauer

    When you have stuffed all the peppers, brush them on all sides with olive oil. Drizzle balsamic vinegar in the cut openings.

  2. Cook on grill, in oven, or under broiler:

    Preheat grill, oven, or broiler for high direct heat (if oven, set to 400°F).

    If grilling, grill covered, cut side up on high direct heat until you have grill marks, then lower the heat to medium until the cheese is melted and the peppers have begun to soften, about 5 to 10 minutes.

    If broiling or baking, place on a roasting pan and cook until the cheese is melted and peppers have browned and softened, about 5 to 10 minutes.

    Sprinkle with salt to taste.

    Let rest for a few minutes before serving.

Mozzarella Stuffed Mini Peppers
Elise Bauer
Nutrition Facts (per serving)
43 Calories
3g Fat
3g Carbs
2g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 43
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 6%
Cholesterol 6mg 2%
Sodium 99mg 4%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 2g
Vitamin C 48mg 242%
Calcium 43mg 3%
Iron 0mg 1%
Potassium 88mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.