This version leans away from dessert and toward a calm brunch plate. The peppers stay softly sweet, the filling is creamy and lightly tangy, and everything feels comfortable next to coffee rather than after dinner.
Difficulty
Easy
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
4 stuffed pepper halves (2–3 brunch portions)
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Ingredients
Instructions
- Heat the oven to 180°C / 350°F and lightly oil a baking dish.
- Cut the peppers in half lengthwise, remove the seeds, and place them cut-side up in the dish.
- In a bowl, mix the cream cheese with yogurt, honey, lemon zest, salt, and a small pinch of pepper.
- Spoon the mixture into the pepper halves without packing it down.
- Drizzle the tops lightly with olive oil and scatter the nuts over the filling.
- Bake until the peppers are tender and the filling looks softly set, about 30 minutes.
- Finish with thyme leaves if using, and let rest for a few minutes before serving.
Serving ideas (brunch perspective)
Serve warm with sourdough toast or a simple green salad. These peppers work well as part of a shared table — not sweet enough to feel like dessert, not savory enough to need meat.
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