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Cheese (often cream cheese or feta) stuffed inside peppers, served as appetizer or snack.
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Stuffed cheese with pepper (40 g) has 68 calories. That works out to 170 calories per 100 g. It contains 2.4 g of carbs, 2.6 g of protein, 5.2 g of fat and 0.5 g of fiber. Its 15.2 mg of Vitamin C covers 17% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 40 g
68
KCAL / 40G
Carbs
2.4g
· 1% DV
Protein
2.6g
· 5% DV
Fat
5.2g
· 7% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 14% · Protein 16% · Fat 70%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 68 kcal | |
| Total fat | 5.2 g | 7% |
| Saturated fat | 2.8 g | 14% |
| Trans fat | 0.04 g | |
| Sodium | 180 mg | 8% |
| Total carbohydrate | 2.4 g | 1% |
| Fiber | 0.5 g | 2% |
| Protein | 2.6 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 40 g | 68 kcal |
| 1 piece (mini) | 15 g | 26 kcal |
| 1 piece (small) | 25 g | 43 kcal |
| 1 piece (large) | 60 g | 102 kcal |
| 1 serving (double) | 80 g | 136 kcal |
| 2 piece (double) | 80 g | 136 kcal |
| 100 g | 100 g | 170 kcal |
| 3 piece (jumbo) | 120 g | 204 kcal |
| 1 serving (triple) | 150 g | 255 kcal |
| 1 pack (whole) | 200 g | 340 kcal |
Calculated from 170 calories per 100 g.
Stuffed cheese with pepper is a small pepper filled with a cheese mixture, commonly cream cheese or feta. It is usually served as a cold appetizer or snack, though some versions are baked until the pepper softens.
To make stuffed cheese with pepper, remove the stems and seeds from small peppers, then fill them with softened cheese. Mix in chopped herbs or seasoning if you like, and chill the peppers before serving so the filling firms up.
Yes, stuffed cheese with pepper is often served without cooking. Use fresh peppers, remove the seeds, and fill them with ready-to-eat cheese; baking is optional and gives the peppers a softer texture and a warm filling.
Small sweet peppers are easiest to fill and serve whole, while mini bell peppers are a popular choice for their mild flavor. Choose peppers that stand upright or have a wide opening, so the cheese stays inside.
Cream cheese gives stuffed cheese with pepper a smooth, spreadable filling, while feta makes it saltier and more crumbly. You can combine the two for a tangy filling that is creamy enough to pipe into small peppers.
Stuffed cheese with pepper can be served either way, but it is commonly presented cold as an appetizer. For a warm version, bake the filled peppers until tender and serve them soon after cooking, before the cheese cools.
Serve stuffed cheese with pepper alongside crackers, toasted bread, olives, or a fresh salad. Its creamy filling pairs well with crisp, acidic foods, making it a handy addition to a party platter or light lunch.
Yes, you can prepare stuffed cheese with pepper ahead of serving and keep it covered in the refrigerator. Making it a few hours early gives the filling time to firm up; add delicate herbs just before serving for the freshest flavor.
Stuffed cheese with pepper keeps for about three days in a covered container in the refrigerator. Store it promptly after preparation and serve only the portion you need, since the fresh peppers can release moisture around the cheese filling.
Freezing stuffed cheese with pepper is not ideal. Thawed peppers tend to become soft and watery, and cream-cheese fillings can turn grainy or separate; make a fresh batch instead for the best texture.
Vitamins
Vitamin C
15.2mg · 17% DV
B12
0.28µg · 12% DV
Vitamin A
84µg · 9% DV
B2
0.09mg · 7% DV
Minerals
Calcium
84mg · 8% DV
Sodium
180mg · 8% DV
Phosphorus
44mg · 6% DV
Selenium
2.8µg · 5% DV
Potassium ⭐
84mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 68 calories in 1 piece (medium) (40 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Stuffed cheese with pepper is a simple appetiser or snack made by filling peppers with cheese. Cream cheese and feta are common choices, though the exact preparation varies with the pepper and cheese used; it is not tied to one single regional recipe.
The pepper’s mild sweetness contrasts with the cheese’s salty, creamy texture. Serve it as part of a mezze-style spread, alongside a salad, or as a small bite with drinks. In Turkey, it can also sit comfortably on a breakfast table. A 40 g piece makes a modest snack; for a lighter plate, pair it with fresh vegetables and choose a less rich cheese. It provides 6.5 g of protein per 100 g.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.8g
MONOUNSATURATED
1.4g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 4.7:1
Above the ideal 4:1 (4.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.