Cheesy Stuffed Baby Bell Peppers Recipes

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CHEESY STUFFED PEPPERS



Cheesy Stuffed Peppers image

This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.-Betty DeRoad, Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

6 medium green peppers
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 teaspoon salt
2 cups shredded cheddar cheese
2-1/2 cups chopped tomatoes (3 medium)
1-1/2 cups cooked rice

Steps:

  • Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.

Nutrition Facts : Calories 419 calories, Fat 21g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 509mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 31g protein.

STUFFED BABY PEPPERS



Stuffed Baby Peppers image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h8m

Yield 4 to 6 servings

Number Of Ingredients 9

Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
1/2 medium onion, finely chopped
3/4 cup ricotta cheese
1/3 cup grated Parmesan
1/2 cup frozen petite peas, thawed
Kosher salt and freshly ground black pepper
24 (2 to 3-inch long) sweet baby peppers

Steps:

  • Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
  • In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
  • In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.
  • Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
  • Arrange the peppers on a platter and serve.

STUFFED BABY BELL PEPPERS



Stuffed Baby Bell Peppers image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield about 24

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
1 pound assorted baby bell peppers (about 24)
1 small onion, diced
1 poblano chile pepper, seeded and diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ancho chile powder
1 teaspoon chipotle chile powder
Kosher salt
1/2 pound ground pork
1/4 cup chopped fresh cilantro
3 ounces muenster cheese, diced (about 3/4 cup)
Lime wedges, for serving

Steps:

  • Heat the olive oil in a large nonstick skillet over medium heat. Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, about 8 minutes. Transfer to a plate.
  • Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and 1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblano are tender, about 8 minutes. Increase the heat to medium high and add the pork. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Remove from the heat; let cool.
  • Meanwhile, preheat the oven to 425 degrees F. Make a slit in each baby bell pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2 to 3 teaspoons of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet. (The peppers can be stuffed up to 4 hours ahead; cover and refrigerate. Bring to room temperature before baking.)
  • Bake until the peppers are hot and the cheese melts, about 10 minutes. Season with salt and serve with lime wedges.

CHEESY STUFFED BELL PEPPERS



Cheesy Stuffed Bell Peppers image

There are so many casseroles with bell peppers in it, this has the ingredients IN the bell pepper. A great light dinner, or an appetizer.

Provided by weekend cooker

Categories     One Dish Meal

Time 55m

Yield 6 stuffed peppers, 6 serving(s)

Number Of Ingredients 11

6 green bell peppers
1 1/2 lbs lean ground beef
1/2 cup chopped onion
3/4 cup cooked rice
1 egg
2 (15 ounce) cans Italian stewed tomatoes, divided
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 (8 ounce) package shredded cheddar cheese, divided

Steps:

  • Cut off portion of tops of bell pepper, and remove seeds, and membranes.
  • Place in roaster with salted water and boil.
  • Cook 10 minutes so they will be only partially done.
  • Drain and set aside to cool.
  • In a large skillet,, brown ground beef and onion and drain. Add rice,egg, 1 can tomatoes, worcestershire and seasonings, and simmer for 5 minutes.
  • Remove from the heat and add 1 cup cheese and mix well.
  • Stuff peppers with mixture and set upright in buttered, round baking dish(you may have to trim little slivers off bottoms of peppers so they will sit upright.).
  • Pour remaining can of tomatoes over top and around peppers.
  • Bake uncovered at 350 degrees for 25 minutes.
  • Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.

Nutrition Facts : Calories 462.4, Fat 25.2, SaturatedFat 13, Cholesterol 144.5, Sodium 648.7, Carbohydrate 23.2, Fiber 3.8, Sugar 8.7, Protein 36.2

CREAM CHEESE STUFFED PEPPERS



Cream Cheese Stuffed Peppers image

Cheesy Stuffed Baby Bell Peppers are an irresistible appetizer of stuffed mini peppers with spicy cream cheese. This healthy, vegetarian app recipe is great for entertaining.

Provided by Meme

Categories     Appetizer

Time 40m

Number Of Ingredients 5

12 ounces baby bell peppers
4 ounces cream cheese (room temperature, reduced fat or regular)
2 ounces cheddar cheese (shredded)
1/2 small jalapeno (minced (about 1 tablespoon))
1/4 cup walnuts (chopped (about 1 ounce))

Steps:

  • Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper for easier cleanup, if desired.
  • Slice the bell peppers in half lengthwise and discard seeds & ribs. Set aside.
  • In a medium bowl, stir together cream cheese, cheddar cheese, walnuts and jalapeño until combined.
  • Spoon mixture into the bell pepper halves and transfer to the baking sheet. Repeat with all the bell peppers. Bake for 15-25 minutes depending on how browned you want the cheese.
  • Serve hot or room temperature. Enjoy!

Nutrition Facts : ServingSize 3 halves, Calories 114 kcal, Carbohydrate 4 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 91 mg, Fiber 1 g, Sugar 2 g

CREAM CHEESE STUFFED BABY BELL PEPPERS WITH SALMON



Cream Cheese Stuffed Baby Bell Peppers with Salmon image

Cream Cheese Stuffed Baby Bell Peppers are an irresistible appetizer of stuffed mini peppers, cream cheese, and cold salmon. This healthy appetizer recipe is great for the festive season and will be a great addition to your Thanksgiving or Christmas table.

Provided by Julia | The Yummy Bowl

Categories     Appetizer

Time 10m

Number Of Ingredients 6

10-12 baby bell peppers
6 oz cream cheese (softened)
2 tbsp plain yogurt
3 tbsp parsley (chopped)
3 oz smoked salmon (sliced)
balsamic sauce for drizzling

Steps:

  • Stir together the softened cream cheese, yogurt, sliced salmon, and parsley. Set aside.
  • Gently cut the pepper tops off, remove the seeds if any, and fill with cream cheese mixture. Place the pepper hats back on.
  • Drizzle with homemade balsamic glaze and serve!

Nutrition Facts : Calories 100 kcal, ServingSize 1 serving

CREAM CHEESE STUFFED BABY BELL PEPPERS



Cream Cheese Stuffed Baby Bell Peppers image

Cream Cheese Stuffed Peppers are an easy low-carb appetizer recipe!

Provided by Julia

Categories     Appetizer

Time 25m

Number Of Ingredients 9

12 baby bell peppers, cut lengthwise and seeded
2 teaspoons grapeseed or olive oil
1 package cream cheese, 8oz
2 stalks green onion, finely chopped
1 clove garlic, minced
½ teaspoon salt
1 teaspoon sriracha, optional
½ cup walnuts, chopped
Ground black pepper

Steps:

  • 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 Facts : Calories 114 calories, Carbohydrate 4 grams carbohydrates, Fat 10 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, ServingSize 1 of 12, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat

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