Cream Cheese Stuffed Sweet Peppers Recipes

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CREAM CHEESE STUFFED SWEET PEPPERS



Cream Cheese Stuffed Sweet Peppers image

You can't beat these curry cream cheese stuffed sweet peppers! They make a great, low-carb appetizer or snack.

Provided by Amanda

Time 30m

Number Of Ingredients 10

8 oz cream cheese, softened
12-16 mini sweet peppers, cut in half and seeds removed
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
2 tbsp shredded cheese
1 tbsp chives, chopped (optional)

Steps:

  • Preheat oven to 350 and cover a baking sheet in parchment paper.
  • In a small bowl, mix together softened cream cheese, garlic powder, chili powder, onion powder, salt, pepper and paprika.
  • Spoon mixture into each prepared mini pepper half. Should fit around 2 tsp depending on the size of the pepper. Continue until all peppers are filled.
  • Lay peppers out, cream cheese side up onto prepared baking sheet and top with the shredded cheese.
  • Bake for 20 minutes or until the peppers are softened and cream cheese is slightly browned.
  • Optional--garnish with chives
  • Serve these cream cheese stuffed sweet peppers warm.

Nutrition Facts : Calories 42 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 stuffed half, Sodium 84 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

STUFFED SWEET PEPPERS



Stuffed Sweet Peppers image

Italian sausage and feta cheese give zest to the rice filling in these tender peppers I've prepared often over the years. When I was married in 1970, slow cookers were the rage. In our home, it's one appliance that's never gone out of style. -Judy Earl, Sarasota, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 5 servings.

Number Of Ingredients 14

3 medium sweet red peppers
2 medium sweet yellow peppers
1 jar (14 ounces) spaghetti sauce, divided
3/4 pound Italian turkey sausage links, casings removed
3/4 cup uncooked instant rice
1/2 cup crumbled feta cheese
1/2 cup chopped onion
1/4 cup chopped tomato
1/4 cup minced fresh parsley
2 tablespoons sliced ripe olives
1/4 to 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes

Steps:

  • Cut tops off peppers; chop tops and set aside. Discard stems and seeds; set pepper cups aside. Set aside 3/4 cup spaghetti sauce; pour the remaining sauce into a 5-qt. slow cooker. , In a large bowl, combine the sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, pepper flakes and reserved chopped peppers and spaghetti sauce. Spoon into peppers. , Transfer peppers to slow cooker. Cover and cook on low for 4-5 hours or until sausage is no longer pink and peppers are tender.

Nutrition Facts : Calories 292 calories, Fat 12g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 1182mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.

PEPPERS STUFFED WITH CREAM CHEESE AND SAUSAGE



Peppers Stuffed with Cream Cheese and Sausage image

A delicious, easy stuffed pepper recipe. A go-to if your family loves cream cheese!

Provided by HazelCooks

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 50m

Yield 8

Number Of Ingredients 8

1 pound bulk sage-flavored pork sausage
1 (8 ounce) package cream cheese, at room temperature
1 cup shredded Parmesan cheese
1 tablespoon bacon bits, or to taste
1 clove garlic, minced, or to taste
salt and ground black pepper to taste
4 large bell peppers - halved, seeded, and stems removed
2 tablespoons shredded Cheddar cheese, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined.
  • Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan.
  • Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.
  • Let sit for 5 minutes before removing from the pan.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 6.6 g, Cholesterol 73.3 mg, Fat 25.8 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 12.6 g, Sodium 802.5 mg, Sugar 3.4 g

CHEESE-STUFFED PEPPERS



Cheese-Stuffed Peppers image

This great appetizer has been served in our house over and over again and keeps getting compliments and requests for the recipe. It is a great meze with ouzo or wine. Can be served hot or cold. Enjoy!

Provided by RIOULA

Categories     Appetizers and Snacks     Cheese

Time 40m

Yield 8

Number Of Ingredients 11

8 long, green, mild peppers - tops, seeds, and stems carefully removed
¼ cup olive oil
2 tablespoons grated onion
2 tablespoons chopped tomatoes
1 tablespoon ketchup
1 tablespoon chopped fresh parsley
ground black pepper, or more to taste
dried oregano, or more to taste
1 pinch cayenne pepper, or more to taste
½ pound crumbled feta cheese
1 tablespoon olive oil, or as needed

Steps:

  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peppers and cook uncovered for 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and allow to cool.
  • Meanwhile, heat 1/4 cup oil in a saucepan over medium heat. Add onion and cook until slightly softened 3 to 5 minutes. Add tomatoes, ketchup, parsley, black pepper, oregano, and cayenne pepper. Allow to cool slightly. Mix in feta cheese and parsley.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Fill blanched peppers with feta mixture and place on a baking sheet. Brush stuffed peppers with olive oil.
  • Broil peppers under the preheated broiler, turning frequently, about 15 minutes.

Nutrition Facts : Calories 171 calories, Carbohydrate 6.1 g, Cholesterol 25 mg, Fat 14.7 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 339.5 mg, Sugar 4.1 g

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