Whatever your favorite pepper is, it will work with this recipe, to create an unforgettable taste.
Heating you up with the pepper and then cooling you off with the cheese is such a pleasurable experience.
A pepper by itself can be somewhat plain when grilled or cooked.
Add some cream cheese, and viola, you have something so much more interesting.
The nice thing about this recipe is that you can really use any kind of pepper that gives you inspiration.
Try all kinds of different peppers and different combinations of cream cheese and see what works for you.
Peppers and cream cheese is a classic recipe that is eternally looking for a new and good twist.
But whether Chinese, Hungarian, Indian, Danish or Mexican, stuffed pepper recipes come in a wide variety.
You can be sure that there will be at least one flavor and stuffing that you will like.
Which Peppers Should I Use?
The beauty of this recipe is that you can use your favorite peppers, whatever they are.
A dish with so many options, it is a good one to have up your sleeve.
I like using pepperoncini pepper, often referred to as Tuscan Peppers, and commonly pickled.
I like these peppers because of the heat they possess, which tends to be spicy but not overwhelming.
The cream cheese filling assists in providing cooling relief to the burning sensation of the pepper.
With this combination you get the spicy heat followed but the cooling of the cream cheese.
The pepperoncini pepper was brought to Europe from the Americas and at first was looked on with suspicion.
Similar to the way the tomato was first welcomed, it was thought that the pepperoncini was poisonous.
This meant that these peppers were first seen as ornamental, and were not consumed on a wide scale.
Eventually these peppers were incorporated into Italian cuisine very much the same way as tomatoes were.
How to Make Cream Cheese Stuffed Peppers
Cut your chosen peppers lengthwise, remove the seeds, and place the open side up on a baking sheet.
The pepperoncini peppers I like to use tend to have a lot of seeds so patience is required.
Make sure to preheat the oven for your stuffed mini peppers.
Once the filling is made I use a pastry bag without a tip to squeeze the filling into the pepper halves.
These are then baked in the oven for about 20 to 30 minutes until the peppers soften slightly.
The cheese will also begin to brown, and bubble a bit giving you another indication of doneness.
Remove from the oven and serve warm for best results.
Tips for Making Cream Cheese Stuffed Peppers
- Removing the seeds, and any fleshy parts from the inside will give you a better stuffed pepper.
- Rubbing olive oil on the pepper halves before stuffing can give more flavor and help peppers cook more evenly.
- Try not to overcook the peppers or they will be harder to eat as a finger food appetizer.
Variations for Stuffing
If you want to make your stuffed peppers into more of a meal you can always add more substantial fillings.
What about a cheesesteak filling or ground turkey and cheese, with chopped sausage and vegetables?
Black beans, cheese, and sweet corn with a topping of salsa and sour cream is one to try.
Make your pepper halves into mini taco shells and stuff with taco fixings for something out of the ordinary.
Make your own stuffing, and see what works for you, and what you come up with.
Be sure to let me know what you come up with if you take this route.
Cream Cheese Stuffed Peppers Recipe
- 12 oz Pepperoncini Peppers
- 8 oz Cream Cheese softened
- 2 oz Cheddar Cheese grated
- 1 oz Walnuts chopped
- Cut peppers lengthwise and remove the insides. Place the pepper halves on a baking sheet.
- Preheat the oven to 400ºF (200ºC).
- Mix the cream cheese, cheddar, walnuts.
- Pipe the mixture into the peppers.
- Bake for 20 minutes until peppers soften and cheese browns.