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Sweet Queso Pepper Appetizers
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Queso Stuffed Peppers

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!

Prep Time15 mins
Cook Time15 mins
Course: Appetizer
Cuisine: American
Keyword: Cheese Stuffed Peppers
Servings: 12 people
Calories: 233cal
Author: Amy



  • 15 mini rainbow peppers
  • 2 jalapenos
  • 1/2 cup panko bread crumbs
  • 1 tbsp butter
  • 1/2 tsp garlic powder


  • 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



  • 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.  


Serving: 3peppers | Calories: 233cal | Carbohydrates: 13g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 279mg | Potassium: 371mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5215IU | Vitamin C: 195.3mg | Calcium: 293mg | Iron: 1.1mg