Cheese Stuffed Grilled Baby Peppers

Grilled mini peppers summon the Mediterranean with a melange of feta cheese, olive oil, parsley with a twist of Club House La Grille Spicy Montreal Steak Spice.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Makes: 10 servings
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All You Need

  • 10 mini sweet peppers
  • 2 1/2 tbsp (37 mL) extra-virgin olive oil, divided
  • 1/2 cup (125 mL) crumbled sodium reduced feta cheese or soft goat cheese
  • 1/3 cup (75 mL) softened cream cheese
  • 1/4 cup (50 mL) chopped fresh parsley and chives
  • 2 tsp (10 mL) Club House Basil Herb Grinder
  • 2 tsp (10 mL) Club House La Grille Spicy Montreal Steak Spice


  1. Preheat barbecue to medium-high and oil grill.

  2. Stir feta cheese, cream cheese, 2 tbsp (30 mL) of the oil, parsley, chives, basil and spice in bowl until smooth.

  3. Brush peppers with remaining ½ tbsp (7 mL) oil and grill until slightly charred and tender, 3-5 minutes. Let cool enough to handle.

  4. Make a slit down centre of each pepper with paring knife, gently pry open with two fingers and spoon cheese mixture inside.

  5. Tip: Prepare stuffed peppers up to 12 hours ahead, cover and let stand at room temperature. Sprinkle with fresh herbs, spice and a drizzle of olive oil before serving.

  6. Tip: Swap out goat cheese and cream cheese for mascarpone and finely grated Parmesan for a taste of Italian stuffed peppers.


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