Delicious food can be created with simple ingredients. You just need peppers, cheese and oil to fry for this recipe, but you can combine cheese with chopped onion and fresh dill or parsley if you want a tastier flavor. You can either have these plain or top them with salsa and double the joy! These can be eaten cold as well, so you can take these to a potluck or picnic or even to work.
Cheese Stuffed Peppers
- Total Time: 35 minutes
- Yield: Serves 7
- Diet: Vegetarian, Omnivore
Description
Sweet peppers filled with a creamy cheese mixture. A simple, flavorful appetizer or light meal.
Ingredients
- 7 green peppers
- 1 cups (237 ml) cottage cheese or ricotta or a cheese of your choice
- 1 small onion, finely chopped
- 0.25 cups (59 ml) chopped fresh dill
- 1 cups (237 ml) corn oil
Instructions
- Wash the peppers and cut off the tops. Scoop out the seeds and membranes with a small spoon, keeping each pepper intact.
- In a bowl, combine the cottage or ricotta cheese with finely diced onion and chopped fresh dill. Mix until evenly blended. Season with salt and pepper.
- Stuff each pepper generously with the cheese mixture, packing it in gently but firmly.
- Heat about 1/2 inch of corn oil in a deep skillet over medium heat until it reaches around 350°F. You can test by dipping a pepper edge in; the oil should sizzle immediately.
- Carefully place the stuffed peppers in the oil, working in batches so the pan is not crowded. Fry for 3 to 4 minutes per side, turning with tongs, until golden brown all over.
- Transfer to a plate lined with paper towels to drain excess oil.
- Serve warm or at room temperature. These are also good cold from the fridge the next day.
Notes
- For best results, choose firm, heavy peppers that won’t easily collapse during cooking.
- To prevent sticking, lightly grease the skillet before frying the peppers.
- Leftover stuffed peppers can be refrigerated for up to 4 days and reheated gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pepper
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 10
- Cholesterol: 40
Frequently Asked Questions
What type of peppers work best for stuffing with cheese?
Bell peppers are the classic choice because of their size and mild flavor. Mini sweet peppers make great appetizer portions. Choose peppers that sit flat when halved so the filling stays put during baking.
How do I prevent the cheese from burning on top before the peppers are cooked through?
Par-cook the peppers for about 10 minutes before adding the cheese filling. This gives them a head start so everything finishes at the same time. You can also cover with foil for the first half of baking, then remove it to let the cheese brown.
Can I prep these stuffed peppers ahead of time?
Yes, fill the peppers and refrigerate them covered for up to a day before baking. Add about 5 to 10 extra minutes of oven time since they will be starting cold.
