Cheese Filled Peppers
Cheese-filled peppers offer a savory, cheesy filling with fresh herbs, baked to perfection—ideal for a flavorful vegetarian main or side dish that impresses everyone.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Cut off the tops of the peppers and set aside.
- Clean and chop together the parsley and garlic.
- Trim the crust off the bread and shred it.
- Moisten the bread with enough milk to make about 1 1/2 cups of damp bread.
- Put the bread-milk mixture into a bowl.
- Add garlic, parsley, Parmesan cheese, Ricotta cheese, salt, and egg; mix well.
- Add enough olive oil to make a soft paste.
- Fill the peppers with the cheese mixture and dot with butter.
- Grease the bottom of a baking dish large enough to hold all peppers upright.
- Put the tops back on the peppers and bake for 30 minutes.
Tips & Substitutions
For a delicious twist, consider adding spices like crushed red pepper or cumin to the cheese mixture. If you don't have fresh parsley, dried parsley can work in a pinch, though the flavor won't be as vibrant. You can also substitute the Ricotta cheese with cottage cheese for a slightly different texture, or use mozzarella for a gooey consistency.
Serving Suggestions
These cheese filled peppers make an excellent main dish and pair beautifully with a side salad such as Betsy'S Pasta Salad or a light Mediterranean recipe. For added flavor, drizzle with balsamic glaze or serve with a side of Fragrant Carrot Puree. They are also great as a party appetizer, served warm or at room temperature.
Storage & Reheating
Store any leftover cheese filled peppers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F (175°C) and bake for about 15-20 minutes until heated through. Alternatively, you can microwave them for a quicker option, but the texture may differ slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Filled Peppers contains roughly 884 calories, with 19g protein, 130g carbohydrates, and 33g fat. It is an excellent source of calcium (48% of the Daily Value), protein (38% of the Daily Value), and iron (33% of the Daily Value). Note that it is relatively high in sodium, at 1551mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cheese in this recipe?
Absolutely! While Parmesan and Ricotta are traditional, feel free to experiment with cheeses like feta for a tangy flavor or mozzarella for a creamy texture. Just ensure the cheese you choose melts well or complements the other ingredients.
Can I make these cheese filled peppers ahead of time?
Yes, you can prepare the filling and stuff the peppers a day in advance. Just cover them tightly and refrigerate. When ready to bake, let them sit at room temperature for 30 minutes before cooking to ensure even baking.
What can I serve with cheese filled peppers?
These peppers pair nicely with a light side like a Greek Spinach Pita or a simple green salad. You might also consider serving them alongside some roasted vegetables or a grain dish for a complete meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).