CREAM CHEESE AND HAM STUFFED PEPPERS
These creamy and crunchy stuffed peppers are perfect for a packed lunch. Use scallion instead of parsley or deli turkey instead of ham for a variation.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Slice the tops off of the peppers and remove the seeds.
- Place the cream cheese in a medium bowl and use a silicone spatula to smash and stir it until smooth. Fold in the ham, corn, parsley, 1/2 teaspoon salt and a few grinds of black pepper.
- Stuff each pepper generously with some of the cream cheese filling. Refrigerate in an airtight container for up to 3 days.
CHEESY STUFFED BELL PEPPERS
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
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
PEPPERS STUFFED WITH CREAM CHEESE AND SAUSAGE
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
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
GROUND BEEF STUFFED GREEN BELL PEPPERS WITH CHEESE
We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them.
Provided by Cindy Hartlin
Categories Long Grain Rice
Time 50m
Yield 6 peppers, 3 serving(s)
Number Of Ingredients 9
Steps:
- Cut off the tops of green peppers; discard seeds and membranes.
- Chop enough of the tops to make 1/4 cup, set aside.
- Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
- Sprinkle insides of the peppers lightly with salt.
- In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
- Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.
- in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.
- add rice to beef mixture.
- Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
- Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.
Nutrition Facts : Calories 1389.5, Fat 120.9, SaturatedFat 52.8, Cholesterol 189.4, Sodium 1089.4, Carbohydrate 49.1, Fiber 8.3, Sugar 13.4, Protein 28.5
PHILLY CHEESE STEAK-STUFFED BELL PEPPERS
Philly cheese steak-stuffed bell peppers are a lighter option. All the flavors of the cheese steak and no bread! This easy-to-make recipe is a family favorite.
Provided by Alyshia Wesley
Categories Everyday Cooking
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet.
- Heat a 12-inch skillet over medium heat. Cook and stir steak until lightly browned, about 10 minutes. Remove from skillet.
- Add onion, mushrooms, olive oil, garlic, and steak seasoning to the skillet. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Return the steak to the skillet and cook for 3 to 5 minutes more.
- Spoon steak mixture into the bell pepper halves until full. Top with provolone cheese.
- Bake in the preheated oven until cheese on top is golden brown, about 15 minutes. Let cool.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 11.1 g, Cholesterol 47.8 mg, Fat 15.6 g, Fiber 2.6 g, Protein 14.8 g, SaturatedFat 7.1 g, Sodium 734.5 mg, Sugar 4.9 g
PEPPERS STUFFED WITH SAUSAGE AND CREAM CHEESE
This easy, cheesy dinner is one of me and my wife's favorites! Depending on the peppers you get, these can have a little zing to them! We liked to prepare spaghetti with our favorite pasta sauce as a side dish for these stuffed peppers with cream cheese.
Provided by Mike Summers
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
- Bring a large pot of water to a rolling boil. Drop peppers into the boiling water. Turn heat off and let peppers soak until softened a bit, about 5 minutes. Remove peppers and set aside until cool enough to handle.
- Mix sausage and cream cheese thoroughly in a bowl. Fill peppers with sausage mixture and place on the prepared baking sheet. Roll any extra sausage mixture into meatballs and place next to the stuffed peppers. Spoon pasta sauce over peppers and meatballs and sprinkle with Parmesan cheese.
- Bake in the preheated oven until sausage mixture starts to turn golden brown and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 35 minutes.
Nutrition Facts : Calories 509.2 calories, Carbohydrate 11.1 g, Cholesterol 108.7 mg, Fat 42.4 g, Fiber 3 g, Protein 21.7 g, SaturatedFat 20.3 g, Sodium 1222.3 mg, Sugar 3.7 g
CHEESE AND RICE STUFFED BELL PEPPERS
This recipe is good for a quick dinner during the week or even for company. I found it in the New Family Cookbook for People with Diabetes. Each pepper would be one carb serving (approx. 15 grams).
Provided by Kristen in Chicago
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F.
- Slice off the tops of the peppers.
- Wash the peppers and remove the cores and seeds.
- Stand the pepper cups upright in a saucepan containing 1/2.
- cup boiling water.
- Cover tightly and allow to steam for 5 minutes.
- Remove and drain.
- In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper.
- Divide the mixture and stuff each pepper.
- Stand the peppers in a loaf pan or cupcake tins.
- Bake for about 15 minutes, until the filling is hot and the cheese melts.
Nutrition Facts : Calories 194.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.9, Sodium 468.2, Carbohydrate 32.8, Fiber 2.4, Sugar 3, Protein 10.2
BELL PEPPER-CREAM CHEESE SNACKERS
Take a break with Bell Pepper-Cream Cheese Snackers. The crunch of the sweet peppers is perfectly complimented by the lucious PHILEDELPHIA Cream Cheese Spread. These Bell Pepper-Cream Cheese Snackers are a simple and perfect.
Provided by My Food and Family
Categories Articles
Time 5m
Yield 8 servings, 2 filled pepper halves each
Number Of Ingredients 3
Steps:
- Spoon cream cheese spread into peppers, adding about 1 Tbsp. cream cheese to each pepper.
- Top with seasoning.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CREAM CHEESE STUFFED BELL PEPPERS
Steps:
- 1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain, and set aside.
- 2. In a large skillet, saute pork and onions and garlic for 5 minutes or until pork is browned. Drain off excess fat, season with Italian seasoning, seasoning salt, and pepper. Remove from heat and mix in the cream cheese.
- 3. Cook rice as directed. And mix with the meat and cheese sauce.
- 4. Preheat oven 350 degrees F (175 degrees C). Stuff each pepper with the pork and rice mixture, and place the peppers open side up in a baking dish (9 x 13). Add the Italian cheese to the top of the peppers. Add 1 cup of water to the baking dish.
- 4. Bake for 25 to 35 minutes, until heated though and cheese is melted and bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEESE-STUFFED PEPPERS
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
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
CHICKEN CREAM CHEESE STUFFED PEPPERS FROM BUNS IN MY OVEN
Make and share this Chicken Cream Cheese Stuffed Peppers from Buns in My Oven recipe from Food.com.
Provided by Tara Hotalen
Categories Mexican
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Poach the chicken breasts in the chicken broth. Remove the chicken when cooked through and let cool until cool enough to handle.
- Shred the chicken with two forks or give it a whirl in the food processor. (I used my food processor and really liked the texture it gave the filling.).
- In a large bowl, combine the shredded chicken, cream cheese, half of the monterey jack and cheddar, jalapenos, green chiles, cumin, salt and pepper, corn, and salsa. Stir to combine well.
- Slice the bell peppers in half from top to bottom. Cut out the stem and remove the veins and seeds as best you can. Stuff with the chicken mixture. Sprinkle the tops with the remaining cheese and the panko crumbs.
- Bake on a parchment lined baking sheet for 25-30 minutes in a 350 degree oven. The peppers should be fairly tender and the filling heated through.
- Read more at http://www.bunsinmyoven.com/2011/07/25/chicken-cream-cheese-stuffed-peppers.
Nutrition Facts : Calories 630.6, Fat 42.2, SaturatedFat 23.6, Cholesterol 173.6, Sodium 1333.5, Carbohydrate 19.9, Fiber 3.7, Sugar 10.2, Protein 42.6
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