Stuffed Pepper Dip Recipes

JALAPENO POPPER DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels to drain.
• Stir bacon, cream cheese, mayonnaise, Cheddar cheese, mozzarella cheese, green onion, and jalapeno peppers together in a bowl; spread into a 9-inch round baking dish.
• Mix crackers, Parmesan cheese, and butter together in a bowl; spread over the top of the cream cheese mixture.
• Bake in preheated oven until bubbly, 20 to 30 minutes.

SPINACH ARTICHOKE STUFFED PEPPERS

Steps:

• Preheat oven to 400°. On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper.
• In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined.
• Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes.
• Garnish with parsley and serve.

STUFFED PEPPER DIP

Steps:

• In a large skillet, over medium heat, cook the ground beef with the onions and olive oil until the ground beef is no longer pink - about 15 minutes.
• Add the garlic, and the green and red bell peppers. Stir into the beef and onions and cook for 5 minutes.
• Add the fire roasted tomatoes, diced green chilies, chili powder, cumin, salt, and ground black pepper. Stir to combine.
• Turn off the heat and allow the mixture to cool for 20 minutes. While you are waiting, preheat your oven to 350 degrees.
• Once the mixture has cooled, ,stir in three cups of the shredded cheese.
• Transfer the mixture to a casserole dish and top with the remaining one cup of cheese.
• Bake for 30 minutes. Serve with corn chips.

STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
• In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

STUFFED BANANA PEPPER DIP {LIGHTENED UP}

Steps:

• Preheat oven to 350 degrees.
• Remove stems, seeds, and ribs from banana peppers. Chop into medium to small pieces and then set aside.
• Place the cream cheese and greek yogurt into a 8 x8 casserole dish. Cook for 30 minutes. Remove from oven.
• Carefully stir into the cream cheese/greek yogurt mixture the chopped banana peppers, grated romano/parmesan blend, mozzarella, gorgonzola, granulated garlic, and onion powder. Smooth the top so the surface is flat.
• In a medium bowl mix together panko bread crumbs and butter. Sprinkle over the top of the dip.
• Place back in oven and cook for another 35 - 40 minutes or until browned and bubbly.
• Let dip sit for 5 -7 minutes before serving. It will thicken as it sits.

3-INGREDIENT MINI STUFFED PEPPERS RECIPE

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
• Cut all the peppers in half lengthwise and remove any seeds. Lay them cut-side-up on the baking sheet. Spoon the seasoned goat cheese into the center of each pepper half.
• Lightly drizzle the peppers with honey, and sprinkle with salt if desired. You can also garnish them with fresh herbs if you like, but it's not necessary. Bake for 10 minutes, then serve warm.

PEPPER POPPERS

Steps:

• Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.

STUFFED BANANA PEPPER DIP

Steps:

• Preheat oven to 350°F.Remove stems, seeds, and ribs from banana peppers. Chop into medium to small pieces and then set aside.Place the cream cheese and greek yogurt into a 8 x8 casserole dish. Cook for 30 minutes. Remove from oven.Carefully stir into the cream cheese/greek yogurt mixture the chopped banana peppers, grated Romano cheese, parmesan mozzarella, gorgonzola, granulated garlic, and onion powder. Smooth the top so the surface is flat.In a medium bowl mix together Panko bread crumbs and butter. Sprinkle over the top of the dip.Place back in oven and cook for another 35 - 40 minutes or until browned and bubbly.Let dip sit for 5 -7 minutes before serving. It will thicken as it sits.Tip: This recipe can be made 1-3 days ahead of time. After step 4 place in the refrigerator. When ready to make continue with the rest of the recipe. You might need to add on a few minutes to cooking time since the dip will be cold.Note: 1 serving is 1/4 cup

GRILLED STUFFED MINI PEPPERS WITH JALAPENO ARTICHOKE DIP

Steps:

• In a medium bowl, combine the cream cheese, monterey jack cheese, sour cream, minced jalapeno, artichoke hearts, onion powder, garlic powder and salt.
• Transfer this mixture into a large plastic bag. Cut a small hole in the corner of the bag and pipe the mix into the mini sweet peppers.
• Once all peppers have been filled, place the peppers on a grill over medium heat for 4-5 minutes per side.
• Remove and serve immediately.

SPINACH ARTICHOKE STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees. Add 2 tablespoons of water to a 9x13 baking dish.
• Slice each pepper in half from top to bottom. Remove the membrane and seeds and place the pepper halves in a 9x13 baking dish.
• Add the cream cheese, mozzarella, Parmesan, mayonnaise, garlic, artichoke hearts, spinach, red pepper flakes, salt, and pepper to a medium mixing bowl. Stir well to combine.
• Add the chicken to the mixture and stir to combine.
• Spoon the filling evenly into each pepper and place the peppers in the prepared dish.
• Cover the pan tightly with foil and bake for 35 minutes, or until the peppers are done to your liking.
• Serve immediately.

STUFFED BANANA PEPPER DIP

Steps:

• Hold peppers over a flame or place on a grill to char.
• Chop peppers removing ends, rib and seeds.
• Saute onions and garlic in olive oil for about a minute.
• Add sausage and brown for another minute
• Add peppers and continue to saute until they are wilted.
• Add marinara and mix well.
• Add cheese reserving a handful (1/4 cup) for the top.
• Transfer to a serving dish and top with remaining cheese.
• Place under broiler to melt cheese.
• Serve with baguette slices, chips or crackers.

EASY BUFFALO CHICKEN DIP MINI STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Meanwhile, cut mini peppers in half (lengthwise, so you have two equal halves) and remove ribs and seeds. Set aside.
• In a food processor, combine cream cheese, buffalo sauce, ranch, lime juice, dill and black pepper. Process until smooth, about 1 to 2 minutes.
• Stir in the cooked chicken, green onion and 1/2 cup cheese. Incorporate using a spatula or use the Pulse feature on your food processor to gently mix it it (you still want a little texture).
• Fill pepper halves with dip mixture. Place into a baking dish (use two 8-inch x 8-inch dishes or one larger one so the peppers rest against each other). Bake for 10 minutes.
• Carefully remove peppers from the oven and top with remaining 1 cup of cheese. Return the peppers to the oven and bake for 3 to 5 minutes more or until cheese is bubbly and melted.
• Carefully remove from the oven and let cool for 10 minutes.
• Transfer the peppers to a serving dish, drizzle with additional buffalo sauce and green onion (if desired). Serve and enjoy! Yields 36 to 40 pieces, roughly. Quantity may vary, depending on the size of your peppers.

STUFFED PEPPER DIP RECIPE - (4/5)

Steps:

• Wear gloves when handling the peppers! Poke peppers and microwave for 3 minutes. When cool, seed and chop. Mix cream cheese, mozzarella and parm cheese. Add peppers last. Press into 13"9" pan. Sprinkle with bread crumbs, drizzle with olive oil. Bake at 350 degrees fahrenheit for 20 minutes. Serve with French bread, baguette slices or crackers.