Caramelized Onion and Cream Cheese Stuffed Peppers

If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box, Caramelized Onion and Cream Cheese Stuffed Peppers might be a recipe you should try. This side dish has 206 calories, 3g of protein, and 18g of fat per serving. For $1.16 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. 28 people were glad they tried this recipe. This recipe from The Roasted Root requires baby bell peppers, cream cheese, garlic, and olive oil. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. With a spoonacular score of 65%, this dish is solid. Cream Cheese Caramelized Onion Dip, Caramelized Onion & Chive Cream Cheese, and Caramelized Onion-Cranberry-Cream Cheese Bites are very similar to this recipe.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat the olive oil in a medium-sized skillet over medium high heat. Add the sliced onion and saute, stirring occasionally, until onion begins to turn translucent. Reduce the heat to medium-low and continue cooking, stirring occasionally, until onion has caramelized, about 40 to 60 minutes. Note: If the onion begins drying out or sticking to the pan at any point, you can add a few tablespoons of water to de-glaze the pan. Once onion has finished caramelizing, transfer to a cutting board and chop finely.Preheat the oven to 400 degrees F and halve and seed all of the peppers. Place the peppers in a mixing bowl and drizzle with 1 tablespoon of olive oil. Sprinkle with sea salt.Arrange peppers on a parchment-lined baking sheet in a single layer. Bake in the preheated oven for 8 minutes. Remove peppers from the oven and allow them to cool.Add the cream cheese, chopped caramelized onion, garlic, Italian seasoning, and sea salt to a mixing bowl. Stir well until all ingredients are well-combined. Preheat the oven to 400 degrees F if it isn't already preheated.Use a spoon to scoop the cream cheese mixture into the peppers. Bake in the oven another 8 to 10 minutes, or until the cream cheese is golden-brown.Top the stuffed peppers with any additional toppings, such as chopped green onion, red pepper flakes, cheddar cheese, and/or a dollop of sour cream.

 

Step by step:

1. Heat the olive oil in a medium-sized skillet over medium high heat.

2. Add the sliced onion and saute, stirring occasionally, until onion begins to turn translucent. Reduce the heat to medium-low and continue cooking, stirring occasionally, until onion has caramelized, about 40 to 60 minutes. Note: If the onion begins drying out or sticking to the pan at any point, you can add a few tablespoons of water to de-glaze the pan. Once onion has finished caramelizing, transfer to a cutting board and chop finely.Preheat the oven to 400 degrees F and halve and seed all of the peppers.

3. Place the peppers in a mixing bowl and drizzle with 1 tablespoon of olive oil. Sprinkle with sea salt.Arrange peppers on a parchment-lined baking sheet in a single layer.

4. Bake in the preheated oven for 8 minutes.

5. Remove peppers from the oven and allow them to cool.

6. Add the cream cheese, chopped caramelized onion, garlic, Italian seasoning, and sea salt to a mixing bowl. Stir well until all ingredients are well-combined. Preheat the oven to 400 degrees F if it isn't already preheated.Use a spoon to scoop the cream cheese mixture into the peppers.

7. Bake in the oven another 8 to 10 minutes, or until the cream cheese is golden-brown.Top the stuffed peppers with any additional toppings, such as chopped green onion, red pepper flakes, cheddar cheese, and/or a dollop of sour cream.

Nutrition Information:

covered percent of daily need