CREAM CHEESE AND HAM STUFFED PEPPERS
These creamy and crunchy stuffed peppers are perfect for a packed lunch. Use scallion instead of parsley or deli turkey instead of ham for a variation.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
CRAB-AND-CHEESE-STUFFED MINI PEPPERS
Sweet crab, creamy cheese and crunchy mini peppers come together for a super simple appetizer that will be a guaranteed crowd pleaser at your next event.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 5
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.
STUFFED JALAPEñO PEPPERS
Make and share this Stuffed Jalapeño Peppers recipe from Food.com.
Provided by El Bistro
Categories Lunch/Snacks
Time 1h10m
Yield 10 Jalapeños, 3 serving(s)
Number Of Ingredients 5
Steps:
- cut a slit in each jalapeno pepper so that you can open it up. Remove the entire contents of the inside of the pepper. Leaving some of the placenta and seeds will result in a hotter pepper, so how much you clean on the inside is totally up to your taste. I recommend using disposable latex gloves while doing this, because failure to do so may result in unintended pains later -- particularly if you are a male :).
- Preheat oven to 375 degrees.
- Soften the cream cheese in the microwave for about 20 seconds.
- Place the cream cheese in a bowl.
- Add the ranch dressing powder and the grated cheese to the bowl with the cream cheese. MIx well.
- Fill the jalapenos with the creame/ranch/cheese mixture.
- Trim any excess fat from the bacon, preferably with kitchen scissors.
- Wrap all of the peppers with the bacon.
- Cook at 375 degrees for about 40 minutes. Keep an eye on them, because depending on the fat in the bacon, thickness of the bacon and so on, your time will vary. This can also be put on a grill -- it will take far less time but will demand your constant attention.
- Enjoy the best stuffed jalapeños you have ever had.
EASY CHEESE-STUFFED JALAPENOS
A few years ago, I saw a man in the grocery store buying a big bag of jalapeno peppers. I asked him what he intended to do with them, and right there in the store he gave me this fabulous recipe for stuffed jalapenos! -Janice Montiverdi, Sugar Land, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.
Nutrition Facts : Calories 141 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 200mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
STUFFED POBLANO PEPPERS WITH CREAM CHEESE
A recipe for earthy poblano peppers that have been roasted and stuffed with cream cheese and white cheddar cheese along with a mixture of seasonings, then grilled or baked until the insides are nice and gooey. One of my favorite stuffed pepper recipes.
Provided by Jeff B.
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Get a grill going good and hot, to about medium-high heat.
- Lightly oil the poblano peppers and set them on the grill. Close the lid. Flip the poblanos a few times throughout as you grill, about 10 minutes or so, until the poblano skins are nicely charred. Remove from heat and cool. Set them into a sealable baggie and allow them to steam. Cool, then remove and peel off the skins. (Alternatively, you can either oven roast or flame roast the poblano peppers. See the post discussion.).
- Slit the poblanos up the side and open. Scoop out the insides.
- In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, chili powder, cumin, and salt and pepper. Mix well.
- Stuff the cheese into the poblano peppers and set them back onto the grill over indirect heat. Close the lid and cook about 10 minutes to allow the cheeses to melt. Alternatively, you can bake the cream cheese stuffed poblano peppers for 10 minutes or so in an oven at 375 degrees.
- Remove and set onto serving plates. Squeeze lime juice over them and garnish with chopped cilantro.
- Serve and enjoy!
Nutrition Facts : Calories 370.3, Fat 30.7, SaturatedFat 17.1, Cholesterol 92.3, Sodium 400.8, Carbohydrate 14.2, Fiber 4.6, Sugar 2.3, Protein 13
CHICKEN CREAM CHEESE STUFFED PEPPERS FROM BUNS IN MY OVEN
Make and share this Chicken Cream Cheese Stuffed Peppers from Buns in My Oven recipe from Food.com.
Provided by Tara Hotalen
Categories Mexican
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Poach the chicken breasts in the chicken broth. Remove the chicken when cooked through and let cool until cool enough to handle.
- Shred the chicken with two forks or give it a whirl in the food processor. (I used my food processor and really liked the texture it gave the filling.).
- In a large bowl, combine the shredded chicken, cream cheese, half of the monterey jack and cheddar, jalapenos, green chiles, cumin, salt and pepper, corn, and salsa. Stir to combine well.
- Slice the bell peppers in half from top to bottom. Cut out the stem and remove the veins and seeds as best you can. Stuff with the chicken mixture. Sprinkle the tops with the remaining cheese and the panko crumbs.
- Bake on a parchment lined baking sheet for 25-30 minutes in a 350 degree oven. The peppers should be fairly tender and the filling heated through.
- Read more at http://www.bunsinmyoven.com/2011/07/25/chicken-cream-cheese-stuffed-peppers.
Nutrition Facts : Calories 630.6, Fat 42.2, SaturatedFat 23.6, Cholesterol 173.6, Sodium 1333.5, Carbohydrate 19.9, Fiber 3.7, Sugar 10.2, Protein 42.6
PEPPERS STUFFED WITH CREAM CHEESE AND SAUSAGE
A delicious, easy stuffed pepper recipe. A go-to if your family loves cream cheese!
Provided by HazelCooks
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined.
- Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan.
- Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.
- Let sit for 5 minutes before removing from the pan.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 6.6 g, Cholesterol 73.3 mg, Fat 25.8 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 12.6 g, Sodium 802.5 mg, Sugar 3.4 g
CHEESE-STUFFED PEPPERS
This great appetizer has been served in our house over and over again and keeps getting compliments and requests for the recipe. It is a great meze with ouzo or wine. Can be served hot or cold. Enjoy!
Provided by RIOULA
Categories Appetizers and Snacks Cheese
Time 40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 171 calories, Carbohydrate 6.1 g, Cholesterol 25 mg, Fat 14.7 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 339.5 mg, Sugar 4.1 g
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