Looking for a simple yet impressive vegetarian recipe full of flavour and texture? These stuffed mini peppers with Yorkshire Nabulsi Squeaky Cheese are the perfect combination of sweet roasted peppers, golden squeaky cheese and sticky caramelised onions. Made with our distinctive Nabulsi Squeaky Cheese with nigella seeds, this recipe delivers a delicious peppery flavour without being spicy. Served over fresh rocket leaves and finished with sweet chilli sauce, it makes a perfect starter, light lunch, BBQ side dish or entertaining platter. Unlike traditional soft cheeses, Yorkshire Squeaky Cheese holds its shape beautifully when cooked, creating a golden grilled surface while keeping its signature squeaky texture inside.
Ingredients
- 1 pack Yorkshire Nabulsi Squeaky Cheese (220g)
- 8 mini sweet peppers
- 1 large onion, finely sliced
- 1 tbsp olive oil
- 2 handfuls fresh rocket leaves
- 2 tbsp sweet chilli sauce
- Black pepper to taste
Method
1. Prepare the Peppers
Slice the mini peppers in half lengthways and remove the seeds. Arrange them on a tray ready for filling.
2. Stuff with Nabulsi Cheese
Slice the Yorkshire Nabulsi Squeaky Cheese into pieces sized to fit inside each pepper half. Place one slice into each pepper.
3. Air Fry or Bake Until Golden
Place the stuffed peppers into an air fryer at 190°C for 8–10 minutes, or bake in the oven at 200°C until the peppers are tender and the cheese turns lightly golden.
4. Caramelise the Onions
While the peppers are cooking, heat olive oil in a frying pan over medium heat. Add the sliced onions and cook slowly for 10–15 minutes until soft, golden and caramelised.
5. Prepare the Rocket Base
Arrange fresh rocket leaves onto a serving plate or platter.
6. Assemble & Serve
Place the warm stuffed peppers over the rocket leaves. Top generously with caramelised onions and drizzle with sweet chilli sauce before serving.
The nigella seeds inside the Nabulsi cheese add a naturally peppery flavour that pairs beautifully with the sweetness of the peppers and onions.