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Cream Cheese Stuffed Baby Bell Pepper Appetizer

Cream Cheese Stuffed Baby Bell Pepper Appetizer

By Sophia Cai
0’ Prep time
45’ Cook time
45’ Total time
43 Calories
24 Serving

Summary

If you have around 45 minutes to spend in the kitchen, Cream Cheese Stuffed Baby Bell Pepper Appetizer might be an awesome gluten free, lacto ovo vegetarian, and primal recipe to try. This recipe makes 24 servings with 43 calories, 1g of protein, and 4g of fat each. For 24 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from Foodista has 82 fans. If you have walnuts, snack peppers, green onion, and a few other ingredients on hand, you can make it. It works well as a very reasonably priced side dish. With a spoonacular score of 53%, this dish is pretty good. Similar recipes include Cream Cheese Stuffed Baby Bell Pepper Appetizer, Cream Cheese Stuffed Baby Bell Peppers, and Cheese & Prosciutto Stuffed Baby Bell Peppers.
Sophia Cai 0 Followers

Step by Step

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Step 1

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.
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Step 2

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.
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Step 3

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, place 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).
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Step 4

Put on a pretty plate and serve to your friends.

Ingredient

  • table salt
    table salt
    0.25 teaspoons
  • black pepper
    black pepper
    24
  • garlic
    garlic
    2 cloves
  • spring onions
    spring onions
    2 stalks
  • mini peppers
    mini peppers
    12
  • olive oil
    olive oil
    2 tbsps
  • walnuts
    walnuts
    58.5 grams
  • cream cheese
    cream cheese
    85.05 grams

Nutrition Facts

View nutrition facts
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