Chile Pimento Mini Peppers

Ingredients

• 454 g (16 oz)cottage cheese
• 2 teaspoonstaco seasoning
• 113 g (4 oz)Hatch diced green chiles, hot or mild, drained
• 30 ml (2 tablespoons), plus more for garnishchopped pimentos, drained
• 454 g (16 oz)mini sweet peppers, halved and seeded
• To taste, optionalfresh coriander, finely chopped, for garnish
• To tastehot sauce of choice, for serving

Instructions

1. 1

   Blend and fill

   Blend the cottage cheese and taco seasoning until smooth. Stir in the drained green chiles and pimentos, then spoon the mixture into the halved, seeded peppers. Garnish with extra pimentos and coriander if desired, and serve with hot sauce on the side.

What are chile pimento mini peppers?

These are bite-sized sweet peppers filled with a creamy, savoury mixture of cottage cheese, green chiles and pimentos. They take cues from Tex-Mex flavours, pairing taco seasoning and chiles with fresh, crisp peppers.

Blending the cottage cheese gives the filling a smooth texture, while the chopped additions bring colour and little bursts of flavour. The peppers need no cooking, so the dish comes together quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 71 calories, 7g protein, 6g carbs, 3g fat.

The cottage cheese supplies most of the protein and some of the fat, while the peppers contribute most of the carbohydrates. Taco seasoning and hot sauce can add salt, so pair a portion with a fresh salad or other unsalted vegetables for balance.

Choosing the ingredients

Cottage cheese: Blend it thoroughly for a creamy filling. A smoother cottage cheese will blend more quickly, but any variety can work.

Green chiles: Drain them well before stirring them in so the filling stays thick. Choose hot or mild chiles to suit your preference.

Mini peppers: Look for peppers that are firm and large enough to hold a spoonful of filling. Halving and seeding them makes neat little boats.

Getting the filling right

Blend first: Process the cottage cheese with the taco seasoning until no large curds remain. Scrape down the sides if needed so the seasoning is evenly mixed.

Fold in last: Stir in the chiles and pimentos after blending. This keeps their pieces distinct rather than colouring the whole filling.

Filling and serving

Dry peppers: After rinsing, pat the pepper halves dry so excess water does not dilute the filling.

Fill evenly: Spoon or pipe the mixture into each half, taking care not to overfill. Finish with a little extra pimento or chopped coriander, then offer hot sauce at the table.

Texture and timing

The peppers should remain crisp, providing contrast to the soft, blended filling. Prepare them close to serving time for the freshest crunch.

The recipe takes about 15 minutes in total and requires no cooking. If making it ahead, keep the filling and pepper halves separate and assemble shortly before serving.

What to serve alongside

Serve these as a snack or appetiser alongside tortilla chips, salsa or a simple salad. Their creamy, lightly spiced filling also works well with a platter of other fresh vegetables.

For a more substantial spread, pair them with beans or grilled chicken and let people add hot sauce to taste.

Recipe notes & tips

• Drain the chiles and pimentos thoroughly before mixing them into the filling.
• Blend the cottage cheese until smooth before adding the chopped ingredients.
• Taste the filling before stuffing the peppers and adjust the hot sauce at the table.
• Use a small spoon or piping bag to fill the pepper halves neatly.
• Keep the pepper halves chilled until you are ready to fill and serve them.

Variations

• Add lime: Stir a little finely grated lime zest into the filling for a bright note.
• Make it hotter: Use hot green chiles and serve with a spicier hot sauce.
• Add cheese: Mix in a little grated cheddar for a richer, savoury filling.
• Use smoked paprika: Add a pinch alongside the taco seasoning for a smoky flavour.
• Top with spring onion: Scatter finely sliced spring onion over the filled peppers before serving.

Common mistakes to avoid

• Watery filling: Drain the chiles and pimentos well before stirring them in.
• Lumpy texture: Blend the cottage cheese and seasoning until smooth before adding the chopped ingredients.
• Soggy peppers: Pat the pepper halves dry after rinsing and assemble near serving time.
• Overfilling: Add the mixture gradually so it sits neatly inside each pepper half.
• Too much heat: Start with mild chiles and let guests add hot sauce as they like.

How to store

Store leftover filling and pepper halves separately in airtight containers in the fridge for up to 3 days. Assemble just before serving; the filled peppers are best eaten fresh and the filling should not be left at room temperature for extended periods.

Frequently asked questions