Cheesy Stuffed Baby Bell Peppers Recipe

Creating recipes that combine delightful flavors with vibrant colors is an absolute joy for me, and Cheesy Stuffed Baby Bell Peppers are a perfect example of that. Our star ingredient is 12 assorted colored baby bell peppers, which make for an extremely visually appealing, and very nutritious, snack.

The creamy filling, made with 1 cup of softened cream cheese, is pretty much a reference to the textures of a wonderful cheese spread. Then we get to the cheese: Shredded mozzarella (1/2 cup), as well as grated Parmesan (1/4 cup), marry together in this dish and give us such a cheesy depth of flavor.

As far as I’m concerned, the only way to improve upon that is to drizzle the dip with some olive oil and then top it with chopped fresh parsley.

Ingredients

Miniature bell peppers: They are sweet, colorful, and packed with vitamins C and A.

Cream Cheese: Provides richness with a creamy texture and a mild, tangy flavor.

Offers a gooey texture and mild flavor, mozzarella has a high-protein profile.

Parmesan cheese has a low lactose content and is not watery like regular cheese, which makes it perfect for including in this low FODMAP diet.

It adds a lovely depth of flavor that you can’t replace.

It is also really versatile.

You can use it in a ton of different ways, and it works mainly because of its nutty fortitude.

Powdered Garlic: Injects delightful yet delicate garlicky flavors into the food.

Parsley, Fresh: Offers sleekness, vividness, and a touch of sharp and peppered flavor.

Ingredient Quantities

• 12 baby bell peppers, assorted colors
• 1 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Halve each baby bell pepper lengthwise and take out the seeds and membranes. Place the pepper halves cut side up on the prepared baking sheet.

3. In a medium bowl, mix the following ingredients together until fully incorporated:

– 8 oz. cream cheese
– 2 cups shredded mozzarella
– 1 cup grated Parmesan
– 1 tsp. garlic powder
– 1 tsp. onion powder
– 1/2 tsp. salt
– 1/4 tsp. black pepper

4. Carefully incorporate the freshly chopped parsley into the cheese mixture.

5. With a small spoon, fill each half of the pepper generously with the cheese mixture, smoothing the top with the back of the spoon.

6. To assist with the roasting process, the stuffed peppers need a good drizzle of olive oil.

7. Put the baking sheet in the oven that has been preheated and cook for 15-20 minutes, or until the cheese is golden and bubbly and the peppers are tender.

8. After cooking, take the baking sheet from the oven and allow the peppers to cool for a short time right on the tray.

9. Move the cheesy stuffed baby bell peppers to a serving platter, and garnish with more chopped parsley if you’d like.

10. Serve warm as a colorful side dish or a delicious appetizer. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Knife
5. Cutting board
6. Medium bowl
7. Spoon (small)
8. Measuring cups
9. Measuring spoons
10. Spatula or small mixing spoon for bowl
11. Serving platter

FAQ

• Q: Can I use regular bell peppers instead of baby bell peppers?You can use regular bell peppers, but you might have to tweak the cooking time because larger peppers take longer to soften.
• Q: Is there a substitute for cream cheese?You can substitute a slightly different flavor and texture with mascarpone cheese or ricotta.
• Q: Are there any other herbs I can use instead of parsley?A: Yes, you can use fresh basil or chives instead to create a different flavor profile.
• Q: Can these be made ahead of time?Q: Is it possible to make the filling, stuff the peppers, and hold the whole shebang in the refrigerator until the next day, when I can just pop them in the oven and serve them right out of the baking dish for dinner?
• Q: What is the best way to soften the cream cheese?Let the cream cheese sit at room temperature for about 30 minutes, or nuke it in the microwave for 15-20 seconds until soft.
• Q: How do I store leftovers?Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Q: Can I add protein to this recipe?Absolutely! You can mix cooked and crumbled bacon or diced chicken into the cheese filling for some extra protein.

Substitutions and Variations

1 cup cream cheese, softened: Replace with 1 cup ricotta cheese or mascarpone for a milder taste.
1/2 cup shredded mozzarella cheese: For a cheesy twist, substitute with shredded Monterey Jack or provolone cheese.
1/4 cup grated Parmesan cheese: Use grated Pecorino Romano instead for a sharper, tangier flavor.
Chopped fresh parsley, 2 tablespoons: Use chopped fresh basil or cilantro for the same quantity if you want to add an herbaceous note that isn’t parsley.
1 tablespoon olive oil: Swap with melted butter to make it more flavorful and give it a richer taste.