Chili Peppers stuffed with Queso Fresco & Cheddar

Chili Peppers stuffed with Queso Fresco & Cheddar

We played chili pepper roulette last night. I purchased two types of peppers, red and green-festive for the holiday’s. My brother, sister-in-law and niece weren’t sure what degree of heat we’d get until we bit into it each one.

They were much hotter than I thought they’d be-capsaicinoids sparked pain receptors, then kicked off endorphins-it’s like a car engine. And man oh man, were they hot! (Pass me another.)

You may use any fresh pepper in this recipe but you’ll need to adjust the ingredients to accommodate the pepper cavity. I used easy-to-find japapenos and fresno’s in this super simple recipe. They were hotter than usual, must be the time of the year. Here’s an easy visual chart that may help you make your decision on what to purchase.

Always wear plastic gloves (or baggies) on your hands when handling chili peppers, I’ve suffered burns from careless handling. It’s the pepper seeds that primarily cause most of the heat. After broiling and cooling them, try to get as many of the seeds out as possible before stuffing with cheese. If you can’t handle the heat, a swallow of milk and piece of bread help soften the blow.

I prefer using queso fresco, available at most groceries, in this recipe; the tangy cheese softens under the broiler but holds its shape.

Recipe: Chili Peppers stuffed with Queso Fresco & Cheddar


  • 8 (2-inch) chili peppers
  • 3-4 ounces queso fresco, cut in cut into strips to fit inside of pepper
  • 4 tablespoons grated Cheddar
  • 1 tablespoon of cilantro leaves


  1. Preheat oven to broil and arrange oven rack apx. 6″ from the broiler element. Wash whole peppers then place on a foil-lined baking sheet and broil, turning once, until they are just softened and blistered brown in a few places, about 2 minutes on each side. Let cool before handling.
  2. Make a lengthwise cut from the stem to the tip of each pepper and (wearing plastic gloves) scoop out the seeds and ribs. Return peppers to baking sheet then place a piece of queso fresco in the cavity of each pepper.
  3. Sprinkle 1/2 tablespoon cheddar over each stuffed pepper and return to broiler. Cook until Cheddar is beginning to brown, about 2-4 minutes. Garnish each pepper with cilantro leaves and serve.

Time: 15 minutes

Number of servings (yield): 8

Copyright © Peggy Lampman’s dinnerFeed.

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