Cream Cheese Stuffed Baby Bell Peppers Food

CREAM CHEESE STUFFED PEPPERS

Steps:

• Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper for easier cleanup, if desired.
• Slice the bell peppers in half lengthwise and discard seeds & ribs. Set aside.
• In a medium bowl, stir together cream cheese, cheddar cheese, walnuts and jalapeño until combined.
• Spoon mixture into the bell pepper halves and transfer to the baking sheet. Repeat with all the bell peppers. Bake for 15-25 minutes depending on how browned you want the cheese.
• Serve hot or room temperature. Enjoy!

CHEESY STUFFED BELL PEPPERS

Steps:

• Cut off portion of tops of bell pepper, and remove seeds, and membranes.
• Place in roaster with salted water and boil.
• Cook 10 minutes so they will be only partially done.
• Drain and set aside to cool.
• In a large skillet,, brown ground beef and onion and drain. Add rice,egg, 1 can tomatoes, worcestershire and seasonings, and simmer for 5 minutes.
• Remove from the heat and add 1 cup cheese and mix well.
• Stuff peppers with mixture and set upright in buttered, round baking dish(you may have to trim little slivers off bottoms of peppers so they will sit upright.).
• Pour remaining can of tomatoes over top and around peppers.
• Bake uncovered at 350 degrees for 25 minutes.
• Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.

CREAM CHEESE STUFFED BABY BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees. Cut the bell peppers lengthwise, remove the seeds and stems. Lightly oil the bell peppers by tossing them in a bowl with some grapeseed oil or olive oil. Place the peppers on a baking sheet skin-side down. Roast in the oven for 8-10 minutes until the edges begin to show some color. Remove from the oven and allow to cool.
• While the peppers are roasting, prepare your stuffing. Place the cream cheese, walnuts, garlic, salt, sriracha and black pepper in a bowl and mix until creamy (I used a fork to mash the ingredients together but I'm sure this can be done in a food processor or mixer). Add the green onion and fold in to the cream cheese until combined. Test the cream cheese for flavor. If you would like, add more salt and/or sriracha.
• Heat your oven to 400 degrees. Use a spoon (or a piping bag) to stuff the peppers liberally and place them back on the baking sheet. There is enough stuffing here to really pack those suckers up, so you don't need to worry about the amount of cream cheese you're portioning out. If the cream cheese is very soft, place the baking sheet in the refrigerator for 15 minutes to allow it to set up. If not, pop the peppers in the oven and bake about 8 minutes. Change oven setting to high broil and bake an additional 2 minutes, until the tops of the cream cheese begin to brown (If they're already brown at this point, skip the broiling).
• Put on a pretty plate and serve to your friends.

CREAM CHEESE STUFFED MINI PEPPERS (10 MIN!)

Steps:

• Cut the mini bell peppers in half and remove the seeds.
• Fill the pepper halves with cream cheese. Sprinkle with everything seasoning.