Cream Cheese Stuffed Baby Bell Peppers
User Reviews
4.5
Cream Cheese Stuffed Baby Bell Peppers
Description
This recipe uses 12 baby bell peppers cut lengthwise and deseeded, tossed with grapeseed or olive oil, then roasted skin-side down at 350 degrees Fahrenheit until edges color slightly. This softens the peppers just enough while retaining structure. The stuffing is made by combining cream cheese, chopped walnuts, minced garlic, salt, optional sriracha, and ground black pepper mashed until creamy, then folded with finely chopped green onions. The mixture’s texture contrasts with the tender pepper halves.
After cooling, the peppers are liberally filled using a spoon or piping bag and placed on a baking sheet. Roasting first enhances pepper flavor and facilitates filling. The optional sriracha adds heat but is adjustable. These peppers can work well served warm or at room temperature, fitting well as finger foods or side dishes.
Ingredients
- 12 bell peppers cut lengthwise and seeded, baby
- 2 teaspoons grapeseed oil or olive oil
- 1 cream cheese 8oz, package
- 2 green onion finely chopped, stalks
- 1 clove garlic minced
- ½ teaspoon salt
- 1 teaspoon sriracha optional
- ½ cup walnuts chopped
- black pepper ground
Instructions
- Preheat the oven to 350 degrees. Cut the bell peppers lengthwise, remove the seeds and stems. Lightly oil the bell peppers by tossing them in a bowl with some grapeseed oil or olive oil. Place the peppers on a baking sheet skin-side down. Roast in the oven for 8-10 minutes until the edges begin to show some color. Remove from the oven and allow to cool.
- While the peppers are roasting, prepare your stuffing. Place the cream cheese, walnuts, garlic, salt, sriracha and black pepper in a bowl and mix until creamy (I used a fork to mash the ingredients together but I’m sure this can be done in a food processor or mixer). Add the green onion and fold in to the cream cheese until combined. Test the cream cheese for flavor. If you would like, add more salt and/or sriracha.
- Heat your oven to 400 degrees. Use a spoon (or a piping bag) to stuff the peppers liberally and place them back on the baking sheet. There is enough stuffing here to really pack those suckers up, so you don’t need to worry about the amount of cream cheese you’re portioning out. If the cream cheese is very soft, place the baking sheet in the refrigerator for 15 minutes to allow it to set up. If not, pop the peppers in the oven and bake about 8 minutes. Change oven setting to high broil and bake an additional 2 minutes, until the tops of the cream cheese begin to brown (If they’re already brown at this point, skip the broiling).
- Put on a pretty plate and serve to your friends.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 114kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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