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: Omnivore, Vegetarian
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?
Green peppers are the classic choice here — they’re left whole with the tops sliced off and seeds scooped out, rather than halved, so the filling stays contained while frying. Choose peppers that are sturdy and sit upright on their base.
How do I prevent the cheese from burning on top before the peppers are cooked through?
Since the peppers are stuffed and then fried rather than baked, there’s no exposed cheese on top to brown unevenly. Keep the oil around 350°F and fry for 3 to 4 minutes per side — hot enough to brown the peppers without burning, but not so hot that the outside colors before the filling heats through.
Can I prep these stuffed peppers ahead of time?
Yes, you can fill the peppers and refrigerate them covered for up to a day before frying. Since they’ll be starting cold, keep an eye on them in the oil — they may take a little longer to heat through, so watch for a deep golden color all over before pulling them out.
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