Cream Cheese Stuffed Baby Bell Pepper Appetizer
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.
Ingredients
cream cheese
3 ounces
garlic
2 cloves
green onion
2 stalks
ground pepper
24 servings
olive oil
2 tablespoons
salt
0.25 teaspoon
snack peppers
12
walnuts
0.5 cup
Cooking in Steps
-
1Preheat the oven to 350 degrees.
oven -
2Cut 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.
grape seed oil
bell pepper
olive oil
seeds
cooking oil
bowl -
3Place 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.
peppers
baking sheet
oven -
4Remove from the oven and allow to cool.While the peppers are roasting, prepare your stuffing.
stuffing
peppers
oven -
5Place 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 Im sure this can be done in a food processor or mixer).
black pepper
cream cheese
sriracha
walnuts
garlic
salt
food processor
blender
bowl -
6Add 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.
cream cheese
green onions
sriracha
salt
-
7Heat 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 dont need to worry about the amount of cream cheese youre 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 theyre already brown at this point, skip the broiling).Put on a pretty plate and serve to your friends.
cream cheese
stuffing
peppers
lollipops
baking sheet
oven
