Roasted Peppers with Cheese
Delight your taste buds with this irresistible recipe for Roasted Peppers with Cheese, a flavorful and easy-to-make dish perfect for any occasion. Sweet and smoky bell peppers are roasted to perfection and generously stuffed with a decadent blend of cream cheese, shredded mozzarella, and Parmesan, infused with the aromatic flavors of garlic and fresh parsley. A drizzle of olive oil enhances their natural sweetness, while a sprinkling of salt and black pepper brings balance to every bite. This crowd-pleasing recipe, ready in just 40 minutes, works wonderfully as a hearty side dish, an eye-catching appetizer, or even a light vegetarian main course. Serve these golden, cheese-filled peppers warm, topped with a sprinkle of fresh parsley for a vibrant finish that’s sure to impress. Perfect for weeknight dinners or special gatherings, this dish combines simplicity and gourmet appeal in every bite.
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Recipe Information
Ingredients
- 4 whole bell peppers (red, yellow, or orange)
- 200 grams cream cheese
- 150 grams shredded mozzarella cheese
- 50 grams Parmesan cheese (grated)
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash the bell peppers and cut them in half lengthwise. Remove the seeds and membranes without cutting off the stem ends, as they help hold the shape.
Drizzle the bell pepper halves with olive oil, and sprinkle with a pinch of salt and black pepper. Place them cut side up on the prepared baking sheet.
In a mixing bowl, combine cream cheese, shredded mozzarella, Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Mix until smooth and well combined.
Fill each pepper half generously with the cheese mixture, spreading it evenly.
Place the stuffed peppers in the preheated oven and roast for 20-25 minutes, or until the peppers are tender and the cheese filling is golden brown on top.
Remove the peppers from the oven and let them cool for a few minutes before serving.
Garnish with additional chopped parsley if desired, and serve warm as a side dish or appetizer.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 3599 mg | 156% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 27.8 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1863 mg | 143% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1376 mg | 29% | |
*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.
