These Spinach Mushroom Walnut Stuffed mini peppers are sweet little juicy peppers stuffed with a savory filling of spinach and mushrooms with cottage cheese, blue cheese, sage, rosemary and walnuts. The filling tastes SO good, I wanted to eat it by the spoonful. But then I had my adorable little peppers staring at me like “where’s my filling?” so I obliged and stuffed them.
I was not sorry one bit when I took my first bite of these stuffed mini peppers. You know when you’ve got that much good stuff going on, it’s going to taste like a party in your mouth. And it absolutely did. I gobbled up two of them in a blink of an eye, and then went on to stuff more peppers, shoving yet another one in my mouth. I ran out of my tiny pumpkin-shaped peppers, so used some small banana peppers to finish up the filling.
I have been thinking about stuffed peppers for months, ever since my mom and I made a big batch of stuffed peppers for her and froze them. When the little baby bell peppers I have in my garden started turning a beautiful orange color, I started thinking about options for stuffing them. I scoured the web for ideas, but couldn’t find anything that intrigued me. I put the pretty baby peppers in my fridge, waiting for inspiration to strike.
And then, after meeting up with a good friend last week who also happens to be a foodie, it came to me. At 2:30 am. When we were chatting I was trying to remember an appetizer that we used to get at a restaurant neither of us could remember the name of now. Walnut blue cheese crostini. Oh my gosh. It was heaven. I do sort of wish I’d copycatted that recipe back when that restaurant existed. Because now all I have left is a vague memory that escapes me. So I made that memory into a tasty filling for my stuffed peppers.
You could definitely expand on this recipe and make these into dinner size peppers by adding in rice and/or ground meat or sausage.
Spinach Mushroom Walnut Stuffed Mini Peppers
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 8 – 10 small stuffed peppers
- Category: Appetizer
- Method: Baked
- Cuisine: French
- Diet: Gluten Free
Description
Spinach, mushrooms and walnuts stuffed into mini sweet peppers with tangy blue cheese, herbs and garlic make a delightful little bite!
Ingredients
- About 10 small sweet peppers
- 1/2 cup frozen spinach, thawed & chopped
- 1/2 Tablespoon extra virgin olive oil
- 3 – 5 cloves garlic, peeled & chopped
- 4 oz. baby bella mushrooms (about 6), chopped into small bits
- A few fresh sage leaves and a sprig of fresh rosemary, chopped fine
- Bacon salt (or salt), salt free seasoning and freshly ground pepper, to taste
- 3/4 cup cottage cheese
- 1/2 cup walnuts, chopped and toasted
- About 2 oz. blue cheese, crumbled
Instructions
- If using short flat peppers, cut the tops off and empty out the seeds. For longer peppers, cut them lengthwise. Place on a baking sheet covered with silicon baking mat and bake at 400 F. for 10 – 15 minutes or until tender. Thaw the spinach, measure and set aside.
- In a small saucepan over medium heat, add the olive oil to coat, then the garlic and mushrooms. Cover and cook until the mushrooms are tender and juicy, then uncover and stir in the spinach and herbs. Season to taste with bacon salt (or salt), salt free seasoing & pepper. Cook briefly till most of the moisture cooks off, then add the cottage cheese, walnuts and about half the blue cheese.
- Stuff the peppers with the mixture, then top with the rest of the crumbles of blue cheese. Return to the oven for about 5 minutes or until the cheese is melted. Enjoy!
Notes
I wanted to leave my peppers low carb, but if you want, you can add 1/2 – 1 cup breadcrumbs or cooked rice to soak up some of the moisture. That will also add bulk so you’ll need more peppers to stuff.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2025, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition facts are an estimate based on ingredients. Your results may vary. Serving size 2 mini peppers.
