Cream Cheese Stuffed Sweet Peppers
These cream cheese stuffed sweet peppers are gorgeous and I often make them as a side dish. I like to use the long pointy red peppers, both because of their nice, sweet flavor, and also because of how they lie flat on the plate and don’t fall over. You can use bell peppers if you want, or even chilies if you have a taste for them. Roast these in the oven or broil them if you prefer. Keep an eye on them. You will be able to see when they are done.
Tweak if You Wish
It is perfectly possible to tweak this cream cheese stuffed sweet peppers recipe based on what you have. I have made these with just the peppers and the cream cheese before because I didn’t have any sour cream. You can also add minced garlic, minced green onion or anything else you fancy. If you are making these as an accompaniment for Mexican food, perhaps add some chopped cilantro or a pinch of chili powder to the filling mixture.
Serve these cream cheese stuffed sweet peppers with chicken, fish or anything else you fancy, or consider serving them as an appetizer. The bright color of this dish makes it look so appealing and even kids can be tempted to tuck into these.
Cream Cheese Stuffed Sweet Peppers : Which Peppers to Use
Use whichever color of peppers you like. As you probably already know, the green ones are the most savory and the yellow ones are the sweetest.
You can also use spicy peppers in this cream cheese stuffed sweet peppers dish if you want, although most people make these with sweet or bell peppers because they are versatile and mild, and a cheese stuffed pepper makes such a great side dish for pretty much any meal.
- 1 large red sweet bell pepper
- 4 oz (110 g) cream cheese at room temperature
- 4 tablespoons sour cream
- ½ tablespoon lime juice (optional)
- Slice the pepper in half and scoop out the seeds and white membrane.
- Combine the cream cheese, sour cream, and lime juice if using.
- Divide the cheese mixture between the pepper halves.
- Put the filled pepper halves on a baking sheet.
- Bake at 350ºF (175ºC) for 20 minutes for a soft result or broil (grill) for 5 minutes for a crunchy one.
Feel free to use any shape, type and color of peppers.
If you want the peppers really soft, boil the halves for 5 minutes before stuffing and baking them.