Best 20 Cheese Stuffed Peppers Recipes

CRAB-AND-CHEESE-STUFFED MINI PEPPERS

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
• Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.
• Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside.
• Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper.
• Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.

CHEESE-STUFFED PEPPERS: CHILE RELLENOS

Steps:

• Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.
• In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.
• Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.
• Transfer to a platter and let rest for 5 minutes before serving.

GOAT CHEESE STUFFED BABY PEPPERS

Steps:

• Position an oven rack in the top third of the oven and preheat the broiler to high.
• On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
• In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.

PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE

Steps:

• Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.

THREE CHEESE STUFFED BANANA PEPPERS

Steps:

• Preheat oven to 375 degrees.
• Mix the three cheeses in a medium-sized bowl.
• Prepare the peppers by cutting off tops and carefully scraping out the seeds with a knife (try not to poke holes in the peppers).
• Stuff each pepper with the cheese mixture, using the end of a spoon or your finger to pack the cheeses tightly.
• After all the peppers are stuffed, pour a small amount of the sauce into a baking dish (I use a 9"x9" dish), coating the bottom.
• Arrange the stuffed peppers into a single layer in the bottom of the dish (it's OK to lay a few on top if you run out of room in the dish).
• If you had any remaining cheese mixture left, you may sprinkle it on top of the peppers now or simply freeze it for next time.
• Pour the remaining spaghetti sauce on top of the peppers, covering them completely.
• Bake, covered, for 30-40 minutes, or until peppers are soft and sauce is nice and bubbly (it may take longer if the peppers have thick flesh).
• Serve with spaghetti or other pasta.
• NOTE: Measurements for the cheeses are approximate; you may adjust the amounts and types of cheeses to your own taste.

MINI SWEET PEPPERS STUFFED WITH HERB GOAT CHEESE

Steps:

• Preheat your oven to 350°F.
• Leaving the peppers stem intact, cut a slit from the stem to the bottom tip of each pepper and remove seeds.
• In a bowl combine the goat cheese, snipped herbs, garlic, salt and black pepper.
• Spoon the mixture into the peppers.
• On a baking sheet sprayed with non-stick cooking spray arrange the peppers in a single layer.
• Bake for 8 to 10 minutes or until peppers are tender crisp.
• Arrange the prepared peppers into a pyramid shape on a small platter and garnish with fresh basil leaves.
• Enjoy!

CHEESE-STUFFED PEPPERS

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.

TRACY'S CHEESE STUFFED FRIED BANANA PEPPERS

Steps:

• cut tops of banana peppers, edge out seeds (be careful not to slit it open on sides) stuff cheese in pepper with little finger make sure it reaches bottom.
• batter egg add seasoning put peppers in to soak.
• take out and roll in flour or bread crumbs repeat process for thicker crust.
• turn on deep fryer and fry until golden brown or cheese melt.
• this is good for finger snacks.

MINI BELL PEPPERS STUFFED WITH GOAT CHEESE

Steps:

• Preheat oven to 425 degrees. Line a sheet pan with foil. Place peppers on the baking sheet and roast 8 to10 minutes (small peppers - less than 2 inches long - will cook faster), turning them over halfway through. The peppers should be soft but not charred, except perhaps in a few spots. Remove from heat and allow to cool. If there are some larger peppers in the bag and they haven't softened in 10 minutes, return to oven for another 5.
• While peppers are cooling, make filling. Combine goat cheese, cottage cheese and yogurt in a food processor fitted with a steel blade and process until mix is very smooth, at least one minute. Scrape down sides of bowl and process for another minute. Transfer to a pastry bag fitted with a 3/8-inch star tip.
• When peppers have cooled, slice off ends just below the shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes, they split down one side. Place any that have not split upright in a small glass or cup to facilitate filling, and pipe in goat cheese mix. Lay those that have split on a plate, pipe on the filling and close the pepper around the filling. Arrange stuffed peppers on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature so cheese is soft and creamy.

SPICY CHORIZO STUFFED POBLANO PEPPERS WITH CHEESE

Steps:

• *If you can't find a package of ground Chorizo sausage, buy them whole and remove the casings before cooking.
• In a large pan on medium heat, add a tablespoon of olive oil. Put the ground Chorizo in the pan, and break it all up so it can cook evenly. Stir occasionally and continue cooking as you work on the ingredients.
• Meanwhile, start a large pot of salted water to boil.
• While you are waiting for the water to boil, start preparing your Poblano peppers. Slice the tops off of the pepper, and scoop out the inner seeds. Discard the seeds, but save the tops of the peppers.
• Add the Poblano peppers to the boiling water, and set up an ice bath ready on the side. After about 8 minutes, plunge them in the ice water.
• Start another pan on medium heat with a tablespoon of olive oil.
• Take the reserved tops of the Poblano peppers and trim off the stem and inedible parts. Mince the remaining pepper.
• Add the pepper and chopped onion to the pan. Saute a few minutes, then add the chopped red bell pepper. Saute for a few minutes longer.
• Next, add the rice, and mix all together. Stir in the tomato paste and water.
• Add the cooked Chorizo sausage and stir well.
• Season with salt and pepper or seasoning salt to your liking. Finish with a squeeze of half of lime.
• Remove the peppers from the ice bath and shake off excess water. Have a 13 x 9 pan ready, and begin stuffing each pepper with the mixture. Lay the stuffed peppers in the pan.
• Pour the enchilada sauce over all the peppers, allowing excess to drip into the pan.
• Sprinkle cheese evenly over the tops of the peppers.
• Bake in a 400 degree oven for about 10 minutes, or until cheese is melted.
• Serve with extra enchilada sauce, refried beans, and sour cream.
• Enjoy!

GOAT CHEESE-STUFFED PIQUILLO PEPPERS

Steps:

• Place the almonds in a small skillet over medium heat and cook, tossing, until golden brown and toasted, about 3 minutes. Transfer to a bowl and let cool.
• If necessary, trim the open end of each pepper so that it measures 1 1/2- to 2-inches long. Stir the chives, mint and parsley together in a small bowl.
• Place the goat cheese in a large bowl and beat with an electric mixer on medium-high speed until creamy. Add the olive oil and beat until incorporated. Add all but 1 tablespoon of the herbs and beat to combine. Season the cheese mixture with salt and pepper.
• Spoon the cheese mixture into a resealable plastic bag, snip off the tip of one corner and pipe the cheese into each pepper until about three-quarters full. Arrange the peppers on a platter and drizzle with more olive oil and some sherry vinegar. Sprinkle the peppers with the remaining herbs and the toasted almonds before serving.

MAC AND CHEESE STUFFED PEPPERS

Steps:

• For the stuffed peppers: Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package directions; drain.
• Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and cook, stirring, until melted. Stir in the kosher salt, seasoning salt and pepper. Add the macaroni and stir into the cheese sauce.
• Make a slit in each pepper and remove the seeds. Gently stuff a heaping 1/4 to 1/2 cup of the macaroni into each pepper, being careful not to overstuff. Use a toothpick to help seal the peppers and set aside.
• For the cilantro-lime cream: In a small bowl, whisk together the sour cream, cilantro, cumin, salt and lime zest and juice until well combined. Set aside.
• For the batter: In a large heavy-bottomed pot, add enough oil to fill the pot halfway and heat the oil to 375 degrees F.
• Whisk together the flour, baking powder, salt and pepper. In a large measuring cup, mix together the beer and eggs. Whisk the liquid into the dry ingredients until well mixed.
• When the oil is ready, dip a pepper into the batter until fully coated. Carefully, slowly lower the pepper into the hot oil. Repeat with the remaining peppers. Fry until golden brown and crisp, about 2 minutes. Drain on a paper towel-lined plate. Serve immediately, drizzled with the cilantro-lime cream.

STUFFED PIQUILLO PEPPERS WITH GOAT CHEESE

Steps:

• Place goat cheese, scallions, mint, red-pepper flakes, and reserved piquillo liquid in a bowl. Zest and then juice lemons into the bowl, straining seeds. Mix until well combined.
• Using a small spoon, fill each pepper with about 2 tablespoons of the goat cheese mixture. Alternatively, pipe the mixture into the peppers. Place on a serving plate, and sprinkle with red-pepper flakes; garnish with spring onions if desired. Serve immediately, or cover and refrigerate until ready to serve, about 1 hour.

STUFFED MUSHROOMS WITH ROASTED RED PEPPERS AND MANCHEGO CHEESE

Steps:

• Wipe the mushroom caps clean. Remove stems completely.
• Rinse the roasted red pepper. Pat dry. Slice into thin strips.
• Put oven rack in lower one-third of oven and preheat to 450. Line a baking sheet with foil. Toss mushroom caps with oil, salt and pepper. Lay gill side down on sheet. Roast until they release juices and shrink, about 25 minutes.
• Remove them from oven. Let cool slightly. When cool enough to handle, flip, fill with cheese and place a few strips of red pepper on top. (At this point, they can be covered and chilled for up to 2 days. You may need to cook them a couple extra minutes tho.).
• Bake until mushrooms are hot and cheese is melted and bubbling, about 20 minutes. Remove to serving platter. Sprinkle with parsley and let sit for 5 minutes before serving.

CHEESE STUFFED MINI SWEET PEPPERS

Steps:

• Preheat the oven to 400 degrees. Wash and halve the peppers and remove the seeds. Leave the stem intact so that the cheese does not ooze out at it melts--also for the cuteness factor. Mix breadcrumbs and Parmesan together in a small bowl. I used Emeril's italian seasoned panko breadcrumbs; if you're using plain, you will want to season with salt and herbs. Using a small spoon, stuff about 1/2 to 3/4 teaspoons of cheese in each pepper half; no more than half full as the cheese puffs as it bakes. Sprinkle cheese and bread crumbs on pepper halves and place on an ungreased baking sheet. Bake for 10 to 20 minutes depending upon how soft you like your peppers.

CREAM CHEESE AND HAM STUFFED PEPPERS

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.

GOAT CHEESE STUFFED PIQUILLO PEPPERS

Steps:

• Preheat Broiler to High.
• With you fingers, gently open the stem end of one of the peppers being careful not to poke through the pepper.
• Carefully stuff about 1/2 teaspon goat cheese inside (it should fill the peppers but not be falling out).
• Continue until all peppers are filled.
• Arrange peppers in a single layer in a broiler-proof glass baking dish.
• Pour 1 tablespoon of the olive oil over them.
• Sprinkle garlic over the peppers.
• Broil for 7-10 minutes or until cheese is soft and bubbly.

BLUE CHEESE & BACON STUFFED PEPPERS

Steps:

• Cut peppers into quarters. Remove and discard stems and seeds. In a small bowl, mix cream cheese, blue cheese, bacon and green onion until blended., Grill peppers, covered, over medium-high heat or broil 4 in. from heat until slightly charred, 2-3 minutes on each side., Remove peppers from grill; fill each with about 1 tablespoon cheese mixture. Grill until cheese is melted, 2-3 minutes longer.

STEAK AND CHEESE STUFFED POBLANO PEPPERS OVER RICE

Steps:

• The Meat: Season Flat iron Steak with Salt and Pepper. Grill for 8 minutes per side or until medium rare. Set aside to rest. Cut into 1" cubes The Peppers: Roast poblano peppers under broiler turning ¼ turn every 3 minutes until skin is charred and bubbly. Place peppers into sealed plastic bag to cool. Peel peppers and remove seeds. Don't be too concerned about creating a pouch; the pepper will eventually loosely surround the filling Cilantro: Dice cilantro and put aside The Rice: In a 4-quart pan, sauté rice with butter for 2-3 minutes. Add Ro-Tel tomatoes and 2 ½ cups of water. Bring to a boil and let simmer for 20 minutes. Once rice is cooked, add half of the cilantro and stir with a fork to incorporate. The Sauce: In a saucepan, add sour cream, the zest of 1 lime and the juice of ½ lime, cumin and chili powder. Stirring continuously, bring sauce to a boil for 30 seconds or until bubbly, and remove from heat. The Assembly: In a large mixing bowl, combine Queso Fresco, ½-cup cilantro and the steak. Mix well. Form four equal size balls. Now insert the balls into the peppers. This will require some forming of the ball, which will eventually take on a football shape. Divide rice equally among 4 individual serving boats. Place the stuffed peppers on top of the rice. Cover the stuffed peppers and rice with four equal parts of the sour cream mixture. Bake for 30 minutes in a 400°F Oven Sprinkle lightly with chili powder as a garnish and serve.

VEAL LOIN STUFFED WITH BELL PEPPERS, GOAT CHEESE AND BASIL

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel peppers. Cut lengthwise into quarters; seed and stem peppers. Trim edges of peppers to flatten all sides if necessary.
• Stir cream cheese and goat cheese in small bowl to blend.
• Butterfly veal by staring at 1 long side of veal and cutting horizontally to within 1 inch of opposite long side. Open veal as for book. Place large sheet of plastic wrap over cut surface of veal. Using meat pounder or rolling pin, pound veal to generous 1/2-inch even thickness, forming rectangle approximately 10 X 12 inches. Season with salt and pepper.
• Blanch arugula in saucepan of boiling water just until wilted, about 2 seconds. Drain; rinse with cold water. Drain well on paper towels; pat dry. Repeat blanching process with basil leaves. Overlap arugula leaves down center of veal, forming 2-inch-wide by 12-inch-long strip. Cover with half of bell peppers, skinned side down. Top with tomatoes, arranged in 2 rows.
• Set aside 1/4 cup cheese mixture for sauce. Spoon remaining cheese mixture in even log atop tomatoes. Arrange remaining bell peppers, skinned side up over cheese. Arrange blanched basil leaves over peppers.
• Fold 1 long side of veal over filling. Tightly roll up veal jelly roll style. Cover ends of veal roll with heavy-duty aluminum foil to enclose filling completely. Tie kitchen string around veal roll every 1 1/2 inches to maintain neat log shape. Wrap string lengthwise around veal roll to secure foil at ends, weaving string alternately under and over crosswise ties. Cover veal roll and reserved 1/4 cup cheese mixture separately; refrigerate until well chilled,at least 6 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat oven to 375°F. Melt butter in heavy large shallow roasting pan over medium-high heat. Season veal with salt and pepper. Place veal in pan and brown on all sides, turning frequently, about 10 minutes. Remove pan from heat; cool veal 15 minutes. Drape bacon slices over veal, tucking ends under veal.
• Roast veal until thermometer inserted into center of meat (not filling) registers 140°F, about 45 minutes. Transfer to work surface. Let stand 15 minutes.
• Combine broth and shallots in heavy medium saucepan. Boil over high heat until mixture is reduced to 1/2 cup, about 20 minutes. Whisk in lemon juice and capers. Reduce heat to low; gradually whisk in butter, then reserved 1/4 cup cheese mixture and parsley. Season sauce to taste with salt and pepper.
• To serve, remove bacon, string and foil from veal roast. Cut veal roast crosswise into even slices. Spoon a few tablespoons sauce onto each plate. Top with 2 veal slices.