Stuffed bell peppers with cream cheese, baked
When I have a few beautiful bell peppers on the table and some leftover cow cheese in the fridge, I know exactly what I'm making: stuffed bell peppers with cream cheese baked in the oven. This recipe has become a go-to, especially when I need something that looks great on a platter and is easy to prepare. I love that the ingredients are simple, yet the result is quite impressive for any gathering or even for a quick dinner.
Quick Info
Total time: about 35-40 minutes
Preparation: 15-20 minutes
Baking: 20 minutes
Servings: 4
Difficulty: easy
Recipe type: warm appetizer or snack
Ingredients
4 bell peppers
150 g cottage cheese
200 g cow cheese
2-3 tablespoons sour cream
1 tablespoon olive oil
2 tablespoons capers, chopped
1 teaspoon dried thyme
7-8 sprigs fresh dill
salt, to taste
white pepper, to taste
Instructions
1. Wash the bell peppers and dry them well. With a thin knife, make a lengthwise slit in each pepper from the stem to the tip. Carefully open them and remove the seeds and membranes, making sure not to tear the walls of the pepper.
2. In a bowl, crumble the cow cheese with a fork. Add the cottage cheese and mix until you have a smooth mixture. Gradually add the sour cream (I start with two tablespoons, adding a third only if the mixture feels too thick).
3. Add the capers, finely chopped dill, and dried thyme. Season with salt (be mindful of how salty the cow cheese is) and white pepper to taste. Mix everything well until you achieve a thick but spreadable paste.
4. Stuff each pepper with this mixture using a small spoon or your fingers if the peppers allow it. Smooth the surface gently to prevent the filling from spilling out during baking.
5. Place the stuffed peppers in a heat-resistant dish, cut side up. Brush the tops with olive oil.
6. Place the dish in a preheated oven at 180°C and bake for about 20 minutes. The filling should be heated through, and the peppers should soften slightly.
7. Remove the peppers from the oven and let them cool for a few minutes before serving.
Why I Make This Recipe Often
I love that I can stuff the peppers a day in advance and bake them when needed. The ingredients are easy to find, and I always have cow cheese or cottage cheese in the fridge. It’s a great option when I need something quick and uncomplicated. Plus, they can be served warm or at room temperature.
Tips and Variations
Tips
- If the cow cheese is very salty, adjust the amount of salt or add more cottage cheese.
- Fresh dill has a more intense flavor than dried, but if you don’t have it, you can skip it.
- Preheat the oven well before placing the dish inside so the peppers don’t sit too long without browning.
Substitutions
- Cow cheese can be replaced with sheep cheese, but it will be saltier and more intense in flavor.
- Capers are not essential, but they add an interesting note – if you don’t have them, you can omit them or use finely chopped olives.
- Sour cream can be replaced with Greek yogurt for a lighter filling.
Variations
- You can add a little grated lemon zest or a pinch of sweet paprika to the filling for color.
- Some people also add finely chopped green onions, but the basic recipe works very well as is.
- For a heartier version, you can mix in some soaked bread crumbs into the cheese.
Serving Ideas
- They are delicious both warm and cold, as an appetizer on a platter alongside other roasted vegetables or toast.
- They’re great for picnics, sliced.
- You can also serve them as a side dish with grilled meat.
Frequently Asked Questions
1. Can I use bell peppers instead of kapia peppers?
Yes, but bell peppers have thicker flesh, so they will have a different texture after baking. Kapia peppers remain sweeter and bake evenly.
2. Does the filling leak while baking?
If you don’t open the peppers too much and don’t overfill them, the filling should hold well. The sour cream adds creaminess but doesn’t make the mixture too runny.
3. Can I use feta cheese?
You can, but the flavor will be much stronger and the filling denser. Adjust the amount of salt and pepper accordingly.
4. Can I freeze the stuffed peppers before baking?
I don’t recommend it, as the peppers change texture upon thawing and the filling may release water.
5. Can I make them in an air fryer?
Yes, but make sure the peppers don’t dry out and adjust the time to 10-15 minutes, depending on the appliance.
Nutritional Values
Approximately, one serving (one stuffed pepper) contains between 180-230 kcal, depending on how fatty the sour cream is and how much salt the cow cheese contains. Carbohydrates: under 7g, protein: 10-14g, fat: 13-16g. Values are approximate.
Storage and Reheating
Store in the fridge, covered, for up to 2 days. They maintain their flavor and texture well. For reheating, use a conventional oven for a few minutes at 160°C. In the microwave, the filling may soften more, but they will still be good. However, they are best served on the day they are made.
Ingredients: 4 Kapia peppers, 150 g cottage cheese, 200 g cow telemea cheese, 2-3 tablespoons sour cream, 1 tablespoon olive oil, 2 tablespoons capers, 1 teaspoon dried thyme, 7-8 sprigs of fresh dill, salt to taste, white pepper to taste
