Savory Cream Cheese Filled Peppers
Use this Savory Cream Cheese filling to stuff Green Peppers or even as a dip. It makes an excellent appetizer! My husband thought this was excellent as did my 4 year old grandson! If you love Green Peppers and Cream Cheese this is a win-win for you!
Source: My Great Recipes
Rinse and dry the peppers
with a paper towel.
With a sharp knife, cut the
top stem end off of the pepper.
Cut the stem out of the top piece and
cut the top piece into small pieces.
Finely chop those pieces and set aside.
Carefully clean out the bottom piece of the
green peppers, removing the membranes too.
Add the cream cheese and heavy
cream to a medium bowl.
Cream together with spoon.
Add the Parmesan cheese, paprika
and cayenne pepper, if used,
and cream together.
Add the chives and finely chopped
pieces of green pepper.
Using a spoon, cream together well.
Place the filling inside the green
peppers pushing out all of the air gaps.
Wrap with plastic wrap and
refrigerate for at least 2 hours
Remove from the refrigerator, and remove
plastic wrap then slice thin and serve.
Savory Cream Cheese Filled Peppers
- 2 small green or red peppers
- 8 oz cream cheese, room temperature
- 2 Tbsp heavy cream
- 2 Tbsp grated Parmesan cheese (or cheddar cheese)
- 1/2 tsp paprika
- 1 Tbsp fresh chopped chives (or parsley)
- Pinch of cayenne, optional
- Rinse peppers and dry them with a paper towel.
- With a sharp knife, slice the top off (stem end) of the peppers.
- Cut the stem out of the top piece then finely chop the small top pieces that are left and set aside.
- Carefully clean out the large section of the green pepper, removing the seeds and membranes. I used a spoon to do this.
- In a medium bowl, cream together the cream cheese and heavy cream with a large spoon.
- Add the Parmesan cheese, paprika and cayenne pepper, if used. Mix thoroughly with a spoon.
- Add the chives and finely chopped pieces of green pepper, mix well with the spoon.
- Place the filling into the green peppers pressing to remove all of the air gaps.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Remove plastic wrap and slice thin so the pepper forms a ring and the cream cheese filling is inside the pepper ring then serve.
Categories: Cheese, Dips, Snacks/Appetizers, Vegetables/Slaws/Salads
My word, that looks divine! 🙈💕
Thank you Saania!
Green peppers aren’t my favorite but I think the cream cheese and spices would cancel out the strong flavor I usually don’t love..you always have such interesting recipe ideas!!
Just make the cream cheese filling but leave out the chopped peppers. Then use it as a veggie dip….with the veggies you do like. 😊
Ooh that sounds good too, thanks!
So delicious 😋
Thanks you! You can’t go wrong with cream cheese..lol
Oh definitely no 😋😋
It looks heavenly awesome.
Thanks so much! 💕
I go for anything containing cream cheese! Thanks for sharing this recipe, Diane.
I agree Janet! You’re welcome!
Thank you Robin!
Another simple and delicious recipe I’ll like to try soon!
Thank you Diana! The filling also makes for a great veggie dip!
You’re utmost welcome. 😄
Thank you! ❤
wow what an awesome recipe, diane!
like a piece of art at the end too.
thanks for showing the pictures of how to chop the bell pepper down for noncooks like me who need even the cutting lowdown.
That is the best thing you could have said to me. I try to post the recipes and step by step instructions so anyone, even beginners, can make the recipe. I have to look at my post 2-3 times and make changes because after all these years it is automatic when I cook. There is nothing worse than following a recipe and not knowing every detail then giving up! So thank you!
WOW! You are so clever. You can visit my home any time and bring me something like this. 🙂
Hahaha Thank you so much for the nice compliment!
What a great idea. I’ll use this next time I’m making a cream cheese dip.
Have you ever tried fried stuffed jalapeños. The filling is similar to this, then they’re battered and quickly deep fried. Very hot, but appealing to those with an appetite for hot.
I don’t fry very much food but I do bake them. Check out this recipe…. http://indianeskitchen.com/2017/08/01/jalapeno-poppers-version-2
I checked it out. Looks amazing, and so much easier than trying to stuff the whole ones for deep frying.
Thanks Chris! I make a ton of these and actually eat them hot the first day then munch on them right out of the refrigerator cold the next day…lol
Well this is unique looking but I’ll bet it is a nice spicy treat.
My husband and grandson went crazy over it! I don’t like green pepper so I passed on it…lol
I can take or leave peppers … my mom used to stuff them, which was nice, but not my favorite. I am really not a picky eater, but after having to eat things for years, I’m not so inclined to eat things I don’t have to (what a rebel!!)
Looks so amazing!
Thank you SO much! 💖
Love me some green peppers! We call them sweet peppers here on the islands! This dish I will definitely try/ eat! 😀 keep gracing us with these unique recipes.
I sure will Tammy! ❤
Great D! 🙂
Wow! This looks stunning!
Thank you we love cream cheese!
That does look tasty.
I am addicted to cream cheese…lol Thanks so much!
You are welcome.
I usually eat cream cheese as part of a sweet filling, but your savory one sounds delicious. The pepper slices are attractive, too.
Thank you Linda! It was a wonderful flavor.
Absolutely mouthwatering! So creamy & cheesy!!
Thanks I have never had a cream cheese recipe I haven’t loved! lol
How creative!! I’ve never seen anything like it.
Thanks they were really fun to make and if you love cream cheese and pepper….Woo Hoo!