Peppers With Cream Cheese Filling
Cream cheese-filled peppers offer a savory, creamy snack with a hint of paprika and herbs, perfect for appetizer platters or party bites.
Ingredients
Instructions
- Rinse and dry the peppers.
- With a sharp knife, cut off the stem end, leaving a small round of pepper attached.
- Discard the stem and finely chop the remaining part of the peppers.
- Remove the seeds carefully, without breaking the skins.
- In a bowl, mix the cream cheese, whipping cream, grated Parmesan, paprika, and chopped chives or parsley until well combined.
- Stuff the prepared peppers with the cream cheese mixture.
- Optional: garnish with additional herbs or paprika before serving.
Tips & Substitutions
For a creamier filling, try using a flavored cream cheese, such as herb or garlic. If you want to reduce calories, consider using low-fat cream cheese and reducing the amount of whipping cream. For a bit of crunch, you can add chopped nuts or crispy bacon bits to the filling. The optional cayenne can be adjusted based on your spice preference.
Serving Suggestions
These stuffed peppers make a delightful appetizer or side dish. They pair beautifully with a fresh salad or a bowl of soup, such as a tomato basil or a light vegetable soup. For a complete meal, serve them alongside grilled chicken or fish. Consider browsing more vegetarian recipes for additional ideas.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them for a quicker option, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Peppers With Cream Cheese Filling contains roughly 257 calories, with 13g protein, 36g carbohydrates, and 13g fat. It is an excellent source of vitamin A (127% of the Daily Value), vitamin C (59% of the Daily Value), and dietary fiber (51% of the Daily Value), and a good source of calcium. It also contributes 14g of dietary fiber toward your daily target.
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 other types of peppers for this recipe?
Yes, you can use poblano, jalapeño, or mini sweet peppers for varied flavor profiles. Just ensure they have enough space to hold the filling. Smaller peppers will cook faster, so adjust your cooking time accordingly.
How can I make this recipe vegan-friendly?
To make this recipe vegan, substitute the cream cheese with a dairy-free alternative made from nuts or tofu. Use coconut cream in place of whipping cream and nutritional yeast for a cheesy flavor. Ensure that any additional ingredients, like herbs, are also plant-based.
What can I serve with these stuffed peppers?
Stuffed peppers are versatile and can be served with various sides. Consider pairing them with a light quinoa salad, roasted vegetables, or a simple garlic bread. They also work well with dips like guacamole or salsa for added flavor.
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).