Stuffed Pepper Appetizer

This is a recipe that my dad makes frequently, I've adapted it to be vegetarian. I served these at our game night paired with the Smoked Gouda Southwestern Dip. These have a kick to them, but Dave and I really enjoy spicy recipes, so it was nice to eat something with some heat.

If you find yourself with too many peppers in your garden you can prep them ahead of time and freeze them! I cleaned these peppers two weeks prior to making the recipe. I cut them in half, removed the seeds and then layered them on a baking sheet to freeze. Once frozen I put them all in a freezer bag. The day before cooking them I put them in the fridge to defrost.

A Vegetarian & Cooking! original. 

-1 block cream cheese
-2 green onions, diced
-1/2 cup cheddar cheese, shredded
-12 hot peppers, sliced in half (I used Hungarian Hot Peppers)

Mix together the cream cheese, green onions and cheddar cheese.

Stuff each pepper with the cheese filling.

Bake at 350 for 15 minutes and broil for 5 minutes.

These looked so great, I was really impressed. They added a nice color to the appetizers and the browning of the cheese was just fantastic. As I mentioned above, the peppers themselves were hot, however, all four of us enjoy spicy foods and found the heat nice, not overwhelming. The filling was wonderful, you could change this up by using different peppers and shredded cheeses, a flavored cream cheese would also be good.


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