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Six Pepper Poppers

Six Pepper Poppers

Six Pepper Poppers

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 40 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: About 2-1/2 dozen

Milder in flavor than the usual jalapeno version, these tasty peppers arefull of flavor anddelicious.


  • 1 lb. mini sweet peppers
  • 8 oz. cream cheese, softened
  • 4 oz. unflavored goat cheese, crumbled
  • 2 tsp. Six Pepper Seasoning Blend
  • 1 tsp. Sweet Leaf Basil
  • ½ tsp. onion powder
  • 13 c. panko bread crumbs
  • 2 tsp. freshly grated lemon peel
  • 1 tsp. corn oil


  1. Preheat oven to 375F.
  2. Slice peppers in half lengthwise, remove seeds but leave stems intact.
  3. Place peppers, cut side up, on baking sheetlined with foil or coated with cooking spray.
  4. Stir together cream cheese, goat cheese and spices in a medium mixing bowl.
  5. Divide evenly between pepper halves.
  6. Mix bread crumbs, lemonpeel and oil in a small bowl until thoroughly combined.
  7. Sprinkle over peppers.
  8. Bake for 20 to 25 minutes until cheese is heated and bread crumbs are lightly browned.
  9. Serve immediately.


To speed up filling the peppers, put cheese in a resealable plastic bag. Snip off one corner and pipe into peppers.