Peppers With Cream Cheese
Cream cheese stuffed peppers with Cheddar and spices create a flavorful appetizer perfect for parties or snacks, offering a creamy, savory, and mildly spicy taste experience.
Ingredients
Instructions
- Wash and dry the peppers.
- Cut off the stem end of each pepper, taking a little of the pepper with it.
- Remove the stem and finely chop the excess pepper.
- Remove seeds from the peppers and set aside.
- Blend the cream cheese and whipping cream until smooth.
- Add the Cheddar cheese, paprika, and cayenne (if using); blend well.
- Stir in the chopped peppers and parsley.
- Fill the peppers with the cheese mixture.
- Let stand in the refrigerator for at least 2 hours or in the freezer for 20 minutes.
- Cut into thin slices and serve.
Tips & Substitutions
For a creamier filling, consider using low-fat cream cheese or a flavored variety. You can also substitute the sharp Cheddar with a milder cheese or even a dairy-free alternative for a vegan version. If you want a bit more heat, try adding some diced jalapeños to the mixture. Remember to taste as you go to ensure the seasoning is just right.
Serving Suggestions
These stuffed peppers make a delightful appetizer or party snack. Serve them alongside a fresh salad or pair with Thousand Island Dressing(For Green Or Vegetable Salads) for added flavor. They can also be enjoyed as a light lunch with whole grain crackers or a slice of crusty bread to complement the creamy filling.
Storage & Reheating
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to a month. To reheat, allow them to thaw in the fridge overnight and warm them in the oven at 350°F until heated through, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Peppers With Cream Cheese contains roughly 232 calories, with 9g protein, 31g carbohydrates, and 15g fat. It is an excellent source of vitamin A (136% of the Daily Value), vitamin C (55% of the Daily Value), and dietary fiber (52% of the Daily Value), and a good source of protein and 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?
Absolutely! While sweet bell peppers are traditional, you can experiment with mini sweet peppers or even jalapeños for a spicier kick. Just adjust the cooking time and filling accordingly based on the size and heat level of the peppers you choose.
How can I make these peppers ahead of time?
You can prepare the filling and stuff the peppers a day in advance. Just keep them in the refrigerator until you're ready to serve. If you're freezing them, ensure they are tightly wrapped to prevent freezer burn. Let them thaw before serving for the best texture.
What can I serve with these stuffed peppers?
These peppers pair well with a variety of dishes. Consider serving them with a crisp green salad or alongside grilled meats for a complete meal. They also make a great addition to a charcuterie board, complementing items like cheeses and cured meats.
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).