Sweet Rainbow peppers are stuffed with homemade queso cheese and sprinkled with garlic butter bread crumbs. Topped with a jalapeno slice, these Cheese Stuffed Peppers appetizers are hard to resist! This post is sponsored by Cooper Cheese. All tasty views expressed are that of our own.

Last week, after some experimentation, I concocted the most tastiest White Queso Dip Ever! The best part? It took just 10 minutes to make using Cooper Sharp White American Cheese.
I decided that sweet pepper strips would be a tasty dipping medium to dunk into my hot cheese. But, once my tastebuds realized that the queso and peppers went perfectly together I knew I needed to experiment further.
That is how these Cheese Stuffed Peppers were created! They combine the best flavors too and really play well with the sweet and savory taste buds.
The perfectly spiced queso is so thick and creamy and fills the tiny rainbow peppers perfectly. I added some savory freshly toasted garlic butter bread crumbs and a Jalapeno pepper slice to balance the flavors. It made for such an addicting appetizer idea that EVERYONE loved and couldn’t get enough of!
Cheese Stuffed Peppers Ingredients
- 15 Rainbow peppers
- Panko Bread
- Garlic powder
- Jalapeno
- 1 lb of Cooper Sharp White Cheese **See full Queso ingredients here
How to Make Cheese Stuffed Peppers
Make your queso according to the recipe on Sizzling Eats; keep warm. Cheese will thicken but can be thinned out once heat is turned up.
Slice and core sweet peppers and line them on a large, parchment-lined baking sheet.
Place peppers in a 375 degree stove for about 5 minutes to soften them; remove once done but keep oven on.
Using gloves, wash, and slice your jalapeno. Carefully remove the seeds from the inner circle. Rinse the peppers, clean your work area, and then remove your gloves and carefully discard them.
In a small frying pan add 1 tbsp of butter. Once melted, add 1/4 cup of panko style bread crumbs and 1/2 tsp garlic powder. Stir for 30 seconds or until lightly toasted (remove from heat).
Fill peppers carefully (you might have extra queso).
Once peppers are filled, sprinkle them with bread crumbs and top with either freshly chopped jalapeno pieces or a thin ring.
Return peppers to the oven for 5 additional minutes.
Top with fresh cilantro and enjoy warm!
Printable Queso Stuffed Peppers Recipe
Queso Stuffed Peppers
Ingredients
Peppers
- 15 mini rainbow peppers
- 2 jalapenos
- 1/2 cup panko bread crumbs
- 1 tbsp butter
- 1/2 tsp garlic powder
Queso
- 1 lb Cooper Sharp White Cheese
- 1/4 cup whole milk
- 1 tbsp butter
- 1 tbsp diced tomato
- 1 tbsp minced cilantro
- 1 tbsp diced jalapeno
- 1 tbsp diced sweet pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 tbsp flour
Instructions
Queso
- Dice/prep add your veggies and prepare your ingredients.
- Chop Cooper Cheese into small cubes.
- Add milk, and butter into a medium-sized saucepan.
- Add cheese and stir over medium heat.
- Add in veggies and stir.
- Cheese should be thin and creamy.
- Add in flour to thicken and stir until fully combined.
- Add in cilantro and keep over lowest heat setting until ready to eat. Enjoy warm.
Cheese Stuffed Peppers
- Slice and core sweet peppers and line them on a large, parchment-lined baking sheet.
- Place peppers in a 375 degree stove for about 5 minutes to soften them; remove once done but keep oven on.
- Using gloves, wash, and slice your jalapeno. Carefully remove the seeds from the inner circle
- Rinse the peppers, clean your work area, and then remove your gloves and carefully discard them.
- In a small frying pan add 1 tbsp of butter.
- Once melted, add 1/4 cup of panko style bread crumbs and 1/2 tsp garlic powder. Stir for 30 seconds or until lightly toasted (remove from heat).
- Fill peppers carefully (you might have extra queso).
- Once peppers are filled, sprinkle them with bread crumbs and top with either freshly chopped jalapeno pieces or a thin ring.
- Return peppers to the oven for 5 additional minutes.
Nutrition
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