Stuffing Scotch Bonnet
Unlike most peppers where "stuffing" refers to cooking a filling inside a standard variety, the Stuffing Scotch Bonnet is a specific and much milder variety of Capsicum chinense. It was bred for its thick flesh and ideal shape for stuffi...
- Origin
- Caribbean
Unlike most peppers where "stuffing" refers to cooking a filling inside a standard variety, the Stuffing Scotch Bonnet is a specific and much milder variety of Capsicum chinense. It was bred for its thick flesh and ideal shape for stuffing, with a significantly reduced heat level compared to its infamously hot namesake.
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Mild and fruity: The
Stuffing Scotch Bonnethas the characteristic sweet and fruity flavor of a typical Scotch bonnet, but without the intense heat.
- Very low heat: This variety's heat is extremely low, ranging from 0 to 1000 Scoville Heat Units (SHU), making it suitable for those who want flavor without the burn.
- Great flavor and texture: With a flavor similar to a habanero but with almost no heat, its crisp, thick walls and size make it an ideal vessel for stuffing.
- Stuffed and baked: The most common use is to stuff it with a savory filling, like a cheese and herb mixture, and bake until tender.
- Pickling: Its size and thick walls make it an excellent candidate for pickling.
- Fresh salads: The crunchy texture and fruity flavor are a delicious addition to fresh salads.
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Flavorful seasoning: For those who want to add the Caribbean flavor without the fiery kick, the
Stuffing Scotch Bonnetcan be used to flavor sauces, soups, and marinades
- 6 Stuffing Scotch Bonnet peppers
- 4 ounces (about 115g) cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
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Breadcrumbs for toppin.
Instructions
- Prepare the peppers: Wearing gloves, slice the peppers in half lengthwise and scrape out the seeds and white membrane.
- Make the filling: In a bowl, mix the softened cream cheese, cheddar cheese, chives, garlic powder, salt, and pepper until well combined.
- Stuff the peppers: Fill each pepper half with the cheese mixture.
- Top and bake: Sprinkle the filled peppers with breadcrumbs. Place them on a baking sheet and bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the filling is hot and bubbly.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
