Market Watch: Cherry Peppers (and Cheesy Hot Pepper Poppers)

Stuffed cherry pepper poppers make an easy, cheesy but light end-of-summer appetizer.

Green peppers just don’t get the love they deserve! This time of year you’ll find all different kinds at the farmers’ markets including sweet bell, mild frying peppers and these little babies – sweet and fiery cherry peppers.

These tiny peppers just scream “stuff me.” They’re not as hot as jalapenos, but they still have a bit of heat. Try this grilled appetizer, a take on japaleno poppers made with seafood, cream cheese and salty Manchego. They make deluxe appetizers but only take minutes to make.

Grilled Cherry Pepper Poppers

Makes 14 pieces
14 fresh cherry peppers
4 ounces plain cream cheese, softened
2 tablespoons chopped cilantro
¼ teaspoon kosher salt
Fresh cracked pepper
6 ounces cooked crab meat (Alaskan King crab recommended)
3 ½ ounces Manchego cheese, cubed
Lime wedges and tortilla chips for serving

Flatten the bottom of each pepper by cutting a thin slice off of the bottom, being careful not to cut all the way through to the inside cavity. Remove top, scoop out and discard seeds (*see tip). Set aside.

In a small bowl combine cream cheese, cilantro and crabmeat. Season with salt and pepper and mix gently with a fork to combine. Stuff each pepper with a heaping teaspoon of cream cheese mixture and top each with a piece of cheese.

Preheat an outdoor grill. Place peppers on the grill, close the cover and cook for 5 minutes until cheese is melted. Cool slightly before serving with tortilla chips and lime wedges.

*Tip: A small melon baller works great for scooping out the peppers.

Nutrition Information (per piece)
Calories: 82 calories
Fat: 5 grams
Saturated Fat: 3 grams
Carbohydrates: 5 grams
Cholesterol: 20 milligrams
Fiber: 1 gram
Protein: 5 grams

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana's full bio »

You Might Also Like:

Keep Reading

Next Up

Market Watch: Pepper Relish

My market is overflowing with pickles, pickled beets, jams, and salsas – it’s the farmers’ way of getting more mileage out of their seasonal goodies. Try out a savory take on jams and jelly with a personal fave – tangy pepper relish.

Market Watch: Peppers (& A Cheesy Flatbread)

Did you know that one bell pepper has more vitamin C than an orange? I picked up 5 farm fresh varieties of peppers this week and the season is just getting started!

Market Watch: Sweet Cherries

How to use up all those sweet cherries from your farmers' market while they're still in season.

Market Watch: Cherries

Scoop up a basket of fresh, in-season cherries next time you're at the farmers market.

Market Watch: Sweet and Sour Cherries

I’ve been anxiously waiting for them to appear. Last week fresh cherries made their farmers’ market debut.

On TV

Food Network Apps

In the Kitchen

Get over 70,000 FN recipes on all your mobile devices.

Facebook Messenger

Ask our bot for recipes, meal ideas and daily food trivia.

Amazon Echo

Just say "Alexa, enable Food Network skill" to get started.