A perfect pocket of Yumminess – Baked Sheepnose Heirloom Peppers

Baked “Sheepnose” Heirloom Peppers w/ Cheddar Cheese

 peppers & cheese 2
These little sweet beauties are so delicious!  I love that they can be eaten while green or allowed to sweeten more to a red pepper. The walls of the pepper are thin so there is a good pepper to cheese ratio.
Cheesy, sweet and juicy, a perfect little pocket of yumminess.
  • 4 Sheepnose Heirloom peppers
  • 3-4 ounces organic or raw cheddar cheese, cut into chunks
  1. Preheat oven to 375 degrees F.
  2. Prep peppers, wash and dry.
  3. Carefully cut out top of pepper with a paring knife, removing stem and a small portion of the top.  Remove seeds and white membrane with a small spoon 
  4. Cut thick slices of cheddar, then cut into little 1 inch squares.  I make slices about ½ inch thick, then cut into 1 inch squares.  Stack 2 pieces of cheddar inside the peppers.  Grated cheddar would work fine too, just fill up pepper about ¾ of the way with cheese. 
  5. Place peppers on a baking pan. Bake for about 35-40 minutes or until cheese starts to form a golden brown crust. 
  6. Serve hot 
Yield: Makes 4 peppers.
Tip: This recipe can easily be doubled or tripled.  Make up a big batch of these and refrigerate until ready to eat.  They reheat in the oven wonderfully and are also delicious cold.  They make a great snack or a side dish.
  • Add a dallop of pesto to each pepper
  • Sprinkle with your favorite herb seasoning
  • Add fresh chopped Basil to each pepper

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