I love bruschetta.  It’s a great appetizer, refreshing and a little zesty with some parmesan.  I love it with avocado (though I didn’t use any here).  I’ll even have it for dinner sometimes, if I’m in a rush and have some tomatoes that need eating.

I bought these mini sweet peppers, and they sat around, waiting for their perfect use, and then this occurred to me: stuff them!  They’re the perfect appetizer size.   While these look really pretty, they come together really quickly, another bonus.

You’ll notice this one is loaded with spinach, but really I find you taste the other flavours the most.  That’s our trick around here: if something doesn’t feel quite substantial, or quite healthy enough we just chop up a bunch of baby spinach and add that to whatever dish it is.  It really blends in nicely and never competes for flavour.  That’s why baby spinach is my favorite green to use in smoothies.

Stuffed Pepper Bruschetta
Recipe type: appetiser, main
Prep time: 
Total time: 
Serves: 2-6
  • 6 mini sweet peppers
  • 1 yellow vine tomato
  • 1 c. cherry tomatoes
  • 1 clove garlic
  • 2 T parmesan
  • 2 T goat cheese
  • 2 cups baby spinach
  1. Chop your baby spinach, mince your garlic, and cube your vine tomato. Cut your cherry tomatoes in quarters.
  2. Crumble goat cheese.
  3. Stir everything together, making sure not to smoosh anything.
  4. Cut the tops off the peppers. Stuff 'em!
  5. Enjoy!
So easy and delicious!  We found them most fun to eat a la ice cream cone: nibble around the edge of the pepper, then eat some filling.  This is a great way to get a ton of veggies, and they’re so colourful!  Colour is pretty, but it’s also nutrient dense and full of antioxidants. Peppers are the richest source of vitamin C.  Spinach is good for iron. Now go make some of this!

Lauren Breuer

Author Lauren Breuer

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