Cheese Stuffed Cubanelle Peppers
Transform your next meal with these irresistible Cheese Stuffed Cubanelle Peppers—a vibrant dish that combines the natural sweetness of roasted Cubanelle peppers with the creamy decadence of a three-cheese filling. Each pepper is generously stuffed with a savory blend of cream cheese, mozzarella, and Parmesan, enhanced by the bold flavors of garlic, paprika, and a touch of black pepper. Baked to golden perfection, these cheesy delights are finished with a drizzle of olive oil and an optional sprinkle of fresh parsley for a pop of color and freshness. Perfect as a crowd-pleasing appetizer, an indulgent side dish, or a light vegetarian main course, this recipe is easy to prepare and ready in just 45 minutes. For a dish that’s both elegant and comforting, these baked stuffed Cubanelle peppers are sure to satisfy!
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Recipe Information
Ingredients
- 6 pieces Cubanelle peppers
- 8 ounces Cream cheese
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Shredded Parmesan cheese
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Paprika
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoons Olive oil
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Wash the Cubanelle peppers and make a lengthwise slit along one side of each pepper, being careful not to cut all the way through. Remove the seeds and membranes, creating a hollow cavity.
In a bowl, mix together the cream cheese, shredded mozzarella, shredded Parmesan, garlic powder, paprika, salt, and black pepper until well combined.
Using a small spoon or piping bag, carefully fill each Cubanelle pepper with the cheese mixture. Ensure the filling is evenly distributed but not overflowing.
Brush the peppers with olive oil and place them on a baking sheet lined with parchment paper or lightly greased with cooking spray.
Bake the peppers in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese filling is golden and bubbly.
Remove from the oven and let the peppers cool for a few minutes. Garnish with chopped fresh parsley, if desired, before serving.
Serve warm as an appetizer, side dish, or light main course.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3173 mg | 138% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 31.7 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1976 mg | 152% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
