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Cheese Ball and stuffed peppers.

Stuffed Sweet Peppers featuring Barton Auxiliary's Cheese Balls

Stuffed Sweet Peppers

8 Sweet Mini Peppers, seeded (red, yellow, orange colored)
4 Tbsp. Barton Auxiliary Cheese Ball
1 Tbsp. Sour Cream
1/8 tsp. Ground Cumin
1 Tbsp. Fresh Cilantro, chopped (optional)


  • Grill or sear the peppers in a skillet over medium heat being careful to turn as each side blisters and turns slightly brown. Once done, place in a slightly greased baking dish and let cool.
  • Mix the cheese ball, sour cream and spices into a small bowl. Stuff each pepper with the cheese mixture and smooth flat at the end.
  • Bake in a 400 degree F oven for 10 minutes. Remove and let slightly cool. Top with chopped cilantro, if desired, then serve.

Recipe by Mary Bittner, RN, VPN, retired Barton Health Chief Nursing Office; originally published in the "Famous Barton Auxiliary Cheese Balls ... They're not just for crackers anymore!" Cookbook.