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Cheese Stuffed Peppers
Indulge in a vibrant symphony of flavors with these Cheese Stuffed Peppers, where the sweetness of fresh bell peppers meets a rich and creamy cheese filling. Baked to a golden perfection, these colorful delights offer a comforting yet elegant dish that is perfect as a side or a vegetarian main course. The origins of stuffed peppers can be traced back to various cultures, showcasing their versatility and the universal appeal of a hearty filling nestled in a fresh vegetable vessel. With every bite, experience a delightful blend of textures and flavors that will brighten up any meal.
Ingredients
- Bell peppers
- 4 large, any color (red, yellow, or green)
- Cream cheese
- 8 ounces, softened
- Cheddar cheese
- 1 cup, shredded
- Green onions
- 1/4 cup, chopped
- Garlic powder
- 1 teaspoon
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
- Olive oil
- 2 tablespoons, for drizzling
- Parmesan cheese
- 1/4 cup, grated (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the bell peppers by cutting the tops off and carefully removing the seeds and membranes. Set aside.
- In a mixing bowl, blend the softened cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, salt, and black pepper until smooth and creamy.
- Generously fill each bell pepper with the cheese mixture, pressing down lightly to pack them full.
- Arrange the stuffed peppers upright on a baking sheet. Drizzle olive oil over the tops to enhance flavor and promote browning.
- If desired, sprinkle grated Parmesan cheese on top of each pepper for an extra layer of flavor.
- Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving hot. Enjoy the creamy, cheesy goodness!
Tips
- For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the cheese mixture.
- Feel free to substitute the cheddar cheese with other cheeses like mozzarella or feta for different flavor profiles.
- These stuffed peppers can be made ahead of time and refrigerated before baking. Just add a few extra minutes to the baking time if cooking them straight from the fridge.
Dietary Information
Servings: 4 Dish Type: Main Course / Side Dish Prep Time: 15 minutes Cook Time: 25 minutes Calories: 300 Fat: 22g Carbs: 10g Protein: 12g Sodium: 450mg Sugar: 4g
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