Oh, the simple joy of a perfectly stuffed pepper! If you’re anything like me, you’re always on the hunt for those weeknight dinners that are both incredibly satisfying and ridiculously easy. Well, let me tell you, this Irresistible Cream Cheese Stuffed Peppers Recipe is a total game-changer. Seriously, it’s become a staple in my kitchen. Imagine tender, vibrant bell peppers cradling a warm, creamy filling that just melts in your mouth. It’s the kind of meal that feels like a hug from the inside out, perfect for busy evenings when you need something comforting without all the fuss. This recipe is all about maximum flavor with minimum effort, and trust me, it’s a crowd-pleaser every single time.
Why You’ll Love This Irresistible Cream Cheese Stuffed Peppers Recipe
Seriously, this recipe is a weeknight dinner superhero! Here’s why it’s become a total favorite in my kitchen:
- Super Quick Prep: Honestly, you can get these prepped and into the oven in about 15 minutes flat. Perfect for when you’re short on time but still want something delicious.
- Minimal Ingredients: We’re talking everyday pantry staples here. No fancy shopping trips needed, just simple ingredients that come together beautifully.
- So Versatile: Whether you’re craving meat or keeping it vegetarian, this recipe rolls with it! Just skip the ham or bacon for a fantastic meat-free meal.
- Ultimate Comfort Food: There’s something so wonderfully comforting about warm, tender peppers filled with creamy, cheesy goodness. It’s like a warm hug in every bite!
- Guaranteed Crowd-Pleaser: Even the pickiest eaters usually devour these. They look pretty on the plate and taste even better. Perfect for family dinners or casual get-togethers.
- Deliciously Creamy Flavor: The combination of softened cream cheese and cheddar is just heavenly spooned into those sweet bell peppers. It’s a flavor explosion without being overwhelming.
Irresistible Cream Cheese Stuffed Peppers Recipe: Ingredients You’ll Need
Alright, let’s talk about what you’ll need to whip up these amazing stuffed peppers. It’s honestly a pretty simple list, which is part of why I love this recipe so much! Here’s what you should have on hand:
- 4 large bell peppers – any color you fancy counts!
- 1 tablespoon olive oil – just to get things started
- 1 cup cooked rice – leftover rice works perfectly here!
- 8 ounces cream cheese, softened – make sure it’s nice and soft, not straight from the fridge!
- 1/2 cup shredded cheddar cheese – for that melty, gooey goodness
- 1/4 cup chopped onion – adds a little bit of zing
- 1/4 cup chopped cooked ham or bacon (optional) – this is totally up to you, but it adds a nice savory touch!
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
See? Nothing too crazy! Gather these up, and you’re practically halfway there.
Step-by-Step Guide to Making Irresistible Cream Cheese Stuffed Peppers
Alright, let’s get these beauties into the oven! Making these irresistible cream cheese stuffed peppers is honestly so straightforward. I’ve broken it down into a few easy steps so you can get them on the table without any stress. Trust me, it’s even easier than it looks! For more cheesy inspiration, you can check out this list of irresistible cream cheese recipes.
Prepping the Bell Peppers for Stuffing
First things first, grab those gorgeous bell peppers! You’ll want to cut them right in half lengthwise. This gives you nice little boats for all that yummy filling. Then, just scoop out all the seeds and those white membranes. Give them a quick rinse if you like, and set them aside. Easy peasy!
Creating the Cream Cheese Filling
Now for the star of the show – the filling! Grab a medium bowl and toss in your cooked rice, the softened cream cheese (seriously, make sure it’s soft!), and that shredded cheddar cheese. Chop up your onion and add it in, along with the ham or bacon if you’re using it for an extra savory kick. Sprinkle in the salt and pepper. Now, just get in there with a spoon or spatula and mix it all up until everything is beautifully combined. No dry bits left behind!
Assembling and Baking the Stuffed Peppers
Grab your bell pepper halves and start spooning that delicious cream cheese mixture into each one. Don’t be shy, pile it high! Once they’re all stuffed, carefully place them into a baking dish. Here’s a little trick for tender peppers: pour about half an inch of water into the bottom of the baking dish. This creates steam while they bake, ensuring the peppers get nice and soft. Cover the whole dish tightly with foil – this helps them cook through evenly – and pop them into your preheated oven at 375°F (190°C) for about 30 minutes. After that, take the foil off and let them bake for another 10-15 minutes. You want to see that filling get bubbly and maybe a little golden on top, and the peppers should be tender when you poke them with a fork. Perfection!
Tips for the Best Cream Cheese Stuffed Peppers
Now that you know how to make these beauties, let me share a few little tricks I’ve learned over the years to make them absolutely stellar. It’s all about those small tweaks that make a big difference, and honestly, these peppers are really forgiving!
Ingredient Substitutions and Variations
Don’t be afraid to play around with this recipe! If you’re not a fan of cheddar, try Monterey Jack or a spicy pepper jack for a little kick. For extra veggies, some finely diced zucchini or mushrooms cooked with the onion add a nice touch. And if you want to explore other savory delights, check out these irresistible chicken thigh recipes – sometimes a girl just needs more recipe inspiration!
Achieving Perfect Pepper Tenderness
The biggest thing with stuffed peppers is getting that perfect pepper texture – tender but not mushy. That little bit of water in the bottom of the baking dish is key; it creates steam that gently cooks the peppers. Just make sure to test them by poking with a fork towards the end of the cooking time. You want them to yield easily, but still have a nice bite!
Serving and Storing Your Irresistible Cream Cheese Stuffed Peppers
These creamy stuffed peppers are fantastic served fresh from the oven! They’re great on their own, but I also love serving them with a simple side salad to add some crunch, or maybe some crusty bread to mop up any extra cheesy goodness. If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container in the fridge. They’ll keep well for about 3 days. To reheat, just pop them in the oven or a toaster oven at around 350°F (175°C) until they’re warmed through. You can also microwave them, but be a bit careful as the filling can get really hot!
For more cozy meal ideas, check out this slow cooker pot roast – it’s ultimate comfort food!
Frequently Asked Questions about Cream Cheese Stuffed Peppers
Got questions about these cheesy wonders? I’ve got answers! Here are some things people often ask about my irresistible cream cheese stuffed peppers:
Can I make these stuffed peppers ahead of time?
Oh, absolutely! This is one of my favorite make-ahead meals. You can totally stuff the peppers, cover them, and keep them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the covered baking time. It’s a lifesaver on busy weeknights!
What other fillings work well in these stuffed peppers?
The beauty of this recipe is how adaptable it is! If you skip the ham or bacon, you can add all sorts of things. Cooked quinoa, black beans, corn, or even some sautéed mushrooms are fantastic additions. You can also experiment with different cheeses like mozzarella or a bit of parmesan for extra flavor!
How do I prevent the peppers from being watery or soggy?
Great question! The key is that little trick with the water in the baking dish – it steams the peppers perfectly. Also, make sure your filling isn’t too wet. If your cream cheese is super soft, or if your cooked rice has a lot of moisture, you might want to drain it a bit. And don’t overbake them once the foil is off!
Can I freeze cream cheese stuffed peppers?
You sure can! Assemble the peppers, but don’t bake them yet. Wrap them well and freeze them. When you’re ready to cook, thaw them in the fridge overnight, then proceed with the recipe, adding a little extra baking time. Or, you can bake previously frozen and thawed peppers, just make sure they’re heated all the way through.
Nutritional Information (Estimated)
Okay, so we all love a good meal, but it’s nice to have an idea of what’s in it, right? This here is just a ballpark estimate for one stuffed pepper half, because, you know, ingredients can vary a little here and there. Based on the recipe, you’re looking at roughly:
- Calories: Around 300
- Fat: About 20g (with 12g being saturated)
- Carbohydrates: Roughly 20g
- Protein: About 10g
- Sodium: Approximately 450mg
It’s a pretty balanced little meal, especially with the fiber from the peppers and rice adding up!
Print
Irresistible Cream Cheese Stuffed Peppers
- Total Time: 60 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple recipe for cream cheese stuffed bell peppers.
Ingredients
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 cup cooked rice
- 8 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped onion
- 1/4 cup chopped cooked ham or bacon (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- In a medium bowl, combine the cooked rice, softened cream cheese, cheddar cheese, chopped onion, chopped ham or bacon (if using), salt, and pepper. Mix well.
- Spoon the cream cheese mixture evenly into the bell pepper halves.
- Place the stuffed peppers in a baking dish. Add about 1/2 inch of water to the bottom of the dish.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the filling is heated through and lightly browned.
- Serve hot.
Notes
- You can use any color bell peppers you like.
- For a vegetarian option, omit the ham or bacon.
- Add other seasonings like garlic powder or paprika to the filling if desired.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 300
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
Keywords: stuffed peppers, cream cheese, bell peppers, easy recipe, dinner, main course, vegetarian