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Cream Cheese Stuffed Peppers A Cheesy Flavorful Delight

Cream Cheese Stuffed Peppers A Cheesy Flavorful Delight

Creamy, tangy filling nestled inside tender, sweet peppers creates pure magic on the plate. This recipe proves that simple ingredients can create extraordinary flavors when combined thoughtfully.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers (any color)
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 3 cloves garlic, minced
  • 4 stalks green onions, chopped
  • 6 strips cooked bacon, crumbled
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Preheat your oven to 375°F. Line a baking dish with parchment paper or lightly grease it.
  2. Slice each bell pepper in half lengthwise. Remove seeds and membranes completely. Rinse the pepper halves and pat them dry with paper towels.
  3. In a large mixing bowl, combine softened cream cheese, half the cheddar, half the mozzarella, minced garlic, chopped green onions, crumbled bacon, salt, pepper, and paprika. Mix thoroughly until everything combines into a smooth, creamy filling.
  4. Spoon the cream cheese mixture generously into each pepper half. Fill them completely.
  5. Arrange stuffed peppers in your prepared baking dish. Sprinkle the remaining cheddar and mozzarella over the tops.
  6. Bake for 25-30 minutes until the peppers soften and the cheese melts and browns slightly.
  7. Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.

Notes

Always soften cream cheese to room temperature. Pre-bake the peppers for 10 minutes if you prefer them very soft. Save some bacon crumbles for topping. Drain any excess liquid that accumulates during baking. Use a piping bag for neater filling if you're serving guests. Don't overbake.