Mini Peppers stuffed with Egg and Cheese | Let the Baking Begin!
Mini Peppers stuffed with Egg and Cheese Spread
Prep Time
10 mins
Total Time
10 mins

Sweet bell peppers filled with a creamy egg filling, a classic appetizer recipe!

Course: Appetizer
Cuisine: American
Keyword: mini peppers, stuffed peppers
Servings: 30 mini pepper halves
Calories: 52 kcal
Author: Marina | Let the Baking Begin!
  • 15 mini peppers rinsed with running water
  • 4 eggs hard boiled, peeled
  • 5 wedges of the creamy swiss cheese
  • 3 Tbsp mayonnaise
  • 2 garlic cloves crushed
  • 2 Tbsp chopped parsley
  • 3 oz finely grated Gruyere/Gouda or similar good quality cheese
  • 1 tsp pepper
  • Paprika
  1. Finely chop dice 4 boiled eggs.

  2. Combine the chopped eggs, 3 tablespoons mayonnaise, 5 wedges of creamy swiss cheese, 2 tablespoons of chopped parsley, 2 crushed garlic cloves, 1/2 of the grated cheese and 1 tsp pepper in a bowl and mix everything together with a fork.

  3. Split each pepper in half lengthwise, remove remove any seeds. Using a teaspoon fill each half with the prepared filling. Now put the pepper, filled side down into the grated cheese or just sprinkle with grated cheese.
  4. This appetizer can be served right away, or made a day ahead and stored in the fridge until serving time. Sprinkle with a little bit of paprika right before serving.
Nutrition Facts
Mini Peppers stuffed with Egg and Cheese Spread
Amount Per Serving
Calories 52 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 30mg10%
Sodium 44mg2%
Potassium 45mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 559IU11%
Vitamin C 18mg22%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.