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Transfer the cheese mixture to a sandwich bag, trim the end, and then pipe the cheese filling into the peppers.
Melt the butter in a small sauce pot and then mix in the bread crumbs.
Other Variations: Stuff with meat: Substitute cheese for shredded or ground pork or beef.
You can cook Cheese Stuffed Peppers using 11 ingredients and 7 steps. Here is how you cook that.
Ingredients of Cheese Stuffed Peppers
- Prepare 1 of green bell pepper.
- You need 2 oz of cream cheese.
- It's 2 oz of cheddar cheese; small cubes.
- Prepare 1 head of garlic; roasted.
- You need 1/4 C of minced red onion.
- It's 1/2 t of smoked paprika.
- You need 1/2 t of smoked cumin.
- You need 1/4 t of cayenne pepper.
- It's 2/3 C of french fried onions.
- You need 1 pinch of salt & black pepper.
- Prepare as needed of vegetable oil.
Stuff with veggies: Any assortment will work.; Make it spicy: stuff with jalapeños, cooked bacon, and cheese. Chile relleno casserole: Broil the peppers and make salsa roja. Fry eggs in a frying pan in one flat layer. While the peppers are cooking, combine cream cheese, cheddar cheese, green onions, horseradish, garlic powder, and salt and pepper to taste in a small bowl.
Cheese Stuffed Peppers instructions
- Split peppers in half vertically and remove ribs and seeds..
- Drizzle enough vegetable oil on the peppers to coat. Lay in a small casserole dish or small saute pan. Roast 15 minutes. Set aside..
- In a mixing bowl, combine cream cheese, cheddar, dried spices, red onion, roasted garlic, salt, and pepper..
- Stuff peppers with cheese mixture, and top with french fried onions..
- Lay peppers in a small casserole dish or small saute pan. Bake at 350° for approximately 30 minutes or until cheese is bubbly..
- Variations; Parsley, rosemary, thyme, oregano, marjoram, chervil, coriander, mint, Mexican oregano, sage, saffron, white rice, potatoes, quinoa, sweet potatoes, couscous, risotto, brown rice, wild rice, spanish rice, polenta, noodles, bulgur, broccoli, artichoke, avocado, poblano, ancho chile, chipotle, serrano peppers, jalapeños, corn, zucchini, yellow squash, scallions, chives, sofrito, shallots, habanero, bacon, celery, celery seed, capers, black beans, kidney beans, carrots, cauliflower,.
- Cont'd; tomato sauce, cream sauce, broccoli, broccoli rabe, chickpeas, chives, shredded coconut, fontina, goat cheese, parmesean, mozzarella, provolone, chili powder, crushed pepper flakes, corn, cumin, eggplant, fennel, harissa, leeks, lemon, lime, mushroom, paprika, applewood seasoning, yellow onion, yellow squash, zucchini, diced tomatoes, red wine, white wine, red wine vinegar, sherry, giardenera.
Divide the filling evenly amongst the peppers, being careful not to mound too much filling into them or they will melt and get messy. Stuffed Peppers And Cheese Stuffed Peppers With A Cheese Topping Peppers and cheese go together really well. And that includes most cheeses from cheddar to goat's cheese and Parmesan to mozzarella. It's almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute. But that's also what makes it so great.