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  • Writer's pictureMonika Carnicle

Stuffed Mad Hatter Peppers

Updated: Apr 27, 2020

When we bought the farm, we had no clue about plants. The former owners were prolific and it was like Christmas morning every time we explored the property. We found two pepper plants and thought they were both very spicy. So with our gloves we carefully harvested the chocolate habanero peppers and the “scotch bonnet” peppers. I was making chili and though I’d add a scotch bonnet whole for a little heat but it wasn’t hot at all! I realized I assumed it was a scotch bonnet, but when I finally went on-line I learned it was a mad hatter pepper, which can sometimes be spicy but mostly they are pretty mild. I laughed at myself, because I gave so many away after carefully handling them. After that, I started thinking how to use them and thought they were perfect pupu size! This recipe is great for any small peppers including jalapeno and small sweet peppers. If you have any leftover filling left, it tastes great on toast points!


  • A dozen or so peppers (mad hatters, jalapenos, small sweet peppers, etc)

  • 4 ounces goat cheese

  • 4 ounces cream cheese

  • 4 ounces shredded cheese (cheddar, Colby jack, or anything similar)

  • 2 ounces sour cream

  • Pinch of garlic powder

  • Pinch of salt


Prep the peppers by removing the stem and seeds. Set aside. Mix the remaining ingredients until well incorporated. Fill peppers (I use a plastic bag with the corner cut). Place upright on a parchment lined baking sheet and bake at 350 degrees for about 15-20 minutes or until it is hot and bubbly.

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