cheese stuffed peppers recipe

Cheese Stuffed Peppers

cheese stuffed peppers

It’s Meatless May! I’m a bit late in the game this month, but I’m absolutely loving this recipe theme! There are so many delicious options and some are quick and easy. My first was just something I threw together, and I have a feeling as my garden gets in full swing I’ll be making these a lot more. I always keep mini peppers on hand for snacking, and now my dill is big enough to harvest some, these were a great side with dinner the other night.

Cheese stuffed Peppers

Ingredients:

  • 15-20 Mini Sweet Peppers
  • 1 8 oz block of Cream Cheese – softened
  • 1/4 cup Parmesan cheese
  • 1 tbsp fresh dill, chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh cracked pepper
  • 1 tsp minced garlic

Directions: 

  1. Preheat your oven to 350 degrees
  2. Wash and cut your peppers in half the long way. Leave the stem intact for easy pick up later. Use a spoon and scoop the seeds out – give them a good rinse again to get any extra seeds out.
  3. In a small bowl mix together your cream cheese Parmesan cheese, garlic, dill, salt and pepper. Mix until smooth and well combined.
  4. One by one fill your peppers with the cheese mixture, put in as much as you want. Line the filled peppers on a cookie sheet.
  5. Bake for 10-15 minutes until peppers soften.

These are great hot or cold! The sweet peppers with the cheese filling is a great combination and can be used as a side or appetizer.

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

Cheese Stuffed Peppers

Cheese Stuffed Peppers

Ingredients

  • 15-20 Mini Sweet Peppers
  • 1 8 oz block of Cream Cheese - softened
  • 1/4 cup Parmesan cheese
  • 1 tbsp fresh dill, chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh cracked pepper
  • 1 tsp minced garlic

Instructions

  1. Preheat your oven to 350 degrees
  2. Wash and cut your peppers in half the long way. Leave the stem intact for easy pick up later. Use a spoon and scoop the seeds out - give them a good rinse again to get any extra seeds out.
  3. In a small bowl mix together your cream cheese Parmesan cheese, garlic, dill, salt and pepper. Mix until smooth and well combined.
  4. One by one fill your peppers with the cheese mixture, put in as much as you want. Line the filled peppers on a cookie sheet.
  5. Bake for 10-15 minutes until peppers soften.
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Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at becky@week99er.com

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