Spanish Pepper Nut Poppers Recipe

By
Patsy Catsos, MS, RDN, LD
Patsy Catsos, MS, RDN, LD, is a nutrition expert with expertise in GI disorders. She is a leader in using the FODMAP approach with IBS patients.
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Patsy Catsos, MS, RDN, LD
Updated on September 20, 2019
mini pepper poppers
Patsy Catsos
Total Time: 40 min
Prep Time: 20 min
Cook Time: 20 min
Servings: 7 (3 poppers each)

Nutrition Highlights (per serving)

123 calories
10g fat
3g carbs
6g protein
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Nutrition Facts
Servings: 7 (3 poppers each)
Amount per serving  
Calories 123
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 25%
Cholesterol 13mg 4%
Sodium 174mg 8%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 0g  
Includes 0g Added Sugars 0%
Protein 6g  
Vitamin D 0mcg 0%
Calcium 230mg 18%
Iron 0mg 0%
Potassium 95mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This recipe makes a special cocktail-party bite when made with fancy Marcona almonds and Manchego cheese. Marcona almonds are imported from Spain; they are smaller, softer, and sweeter than regular almonds. Paired with Manchego cheese, another Spanish treat, they are perfect for this recipe. Or, dress it down with pecans, peanuts, or regular almonds, together with feta, cheddar or Monterey jack cheese for an after-school snack. Either way, these poppers couldn't be easier, prettier, or tastier as a low-FODMAP treat.

Ingredients

  • ½ pound sweet mini peppers (about 21 peppers)
  • 5 ounces aged Manchego cheese
  • 21 Marcona almonds

Preparation

  1. Preheat the oven to 400F. Oil a baking sheet.

  2. Spread the peppers out on the baking sheet. Allow them to settle naturally, so that the flattest side of each pepper is on the bottom. Using a paring knife, cut a slit in the top of each mini-pepper from the stem to the tip, then about 1/4-inch along the edge of the stem.

  3. Stuff each pepper with a large sliver of cheese and one almond; place it slit side up on the baking sheet.

  4. Roast the peppers on the middle rack of the oven until skins char on top and the peppers become tender, about 20 minutes. Cool until they are safe to pick up and eat, using the stems as handles; serve warm.

Ingredient Variations and Substitutions

Any type of cheese or nuts can be used instead of the Manchego and almonds.

Cooking and Serving Tips

Mini-peppers are sold in cellophane bags in the produce section, which makes it easy to see the contents. Choose a bag with peppers of a small, uniform size, so they will all be done at about the same time.

Pepper seeds are safe to eat, and you will probably barely notice them after roasting, particularly in small peppers. Larger peppers may have a few more seeds but they are easily removed. We use a mini melon baller, which has a sharp edge, for this task when necessary.

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