Cream Cheese Stuffed Baby Bell Pepper Appetizer

If you have roughly 45 minutes to spend in the kitchen, Cream Cheese Stuffed Baby Bell Pepper Appetizer might be a super gluten free and lacto ovo vegetarian recipe to try. One serving contains 44 calories, 1g of protein, and 4g of fat. For 24 cents per serving, you get a hor d'oeuvre that serves 24. 82 people were impressed by this recipe. If you have cream cheese, olive oil, ground pepper, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is solid. If you like this recipe, you might also like recipes such as Cheese & Prosciutto Stuffed Baby Bell Peppers, Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce, and Herbed Cream Cheese Grilled Bell Pepper Boats.

Servings: 24

 

Ingredients:

3 ounces pkg. cream cheese

2 cloves garlic, minced

2 stalks green onion, finely chopped

Ground black pepper

2 tablespoons butter or olive oil

1/4 teaspoon salt

12 snack peppers

½ cup walnuts, chopped

Equipment:

oven

bowl

baking sheet

food processor

blender

Cooking instruction summary:

  1. Preheat the oven to 350 degrees. Cut the bell peppers lengthwise, remove the seeds and stems. Lightly oil the bell peppers by tossing them in a bowl with some grapeseed oil or olive oil. Place the peppers on a baking sheet skin-side down. Roast in the oven for 8-10 minutes until the edges begin to show some color. Remove from the oven and allow to cool.
  2. While the peppers are roasting, prepare your stuffing. Place the cream cheese, walnuts, garlic, salt, sriracha and black pepper in a bowl and mix until creamy (I used a fork to mash the ingredients together but Im sure this can be done in a food processor or mixer). Add the green onion and fold in to the cream cheese until combined. Test the cream cheese for flavor. If you would like, add more salt and/or sriracha.
  3. Heat your oven to 400 degrees. Use a spoon (or a piping bag) to stuff the peppers liberally and place them back on the baking sheet. There is enough stuffing here to really pack those suckers up, so you dont need to worry about the amount of cream cheese youre portioning out. If the cream cheese is very soft, place the baking sheet in the refrigerator for 15 minutes to allow it to set up. If not, place pop the peppers in the oven and bake about 8 minutes. Change oven setting to high broil and bake an additional 2 minutes, until the tops of the cream cheese begin to brown (If theyre already brown at this point, skip the broiling).
  4. Put on a pretty plate and serve to your friends.

 

Step by step:


1. Preheat the oven to 350 degrees.

2. Cut the bell peppers lengthwise, remove the seeds and stems. Lightly oil the bell peppers by tossing them in a bowl with some grapeseed oil or olive oil.

3. Place the peppers on a baking sheet skin-side down. Roast in the oven for 8-10 minutes until the edges begin to show some color.

4. Remove from the oven and allow to cool.While the peppers are roasting, prepare your stuffing.

5. Place the cream cheese, walnuts, garlic, salt, sriracha and black pepper in a bowl and mix until creamy (I used a fork to mash the ingredients together but Im sure this can be done in a food processor or mixer).

6. Add the green onion and fold in to the cream cheese until combined. Test the cream cheese for flavor. If you would like, add more salt and/or sriracha.

7. Heat your oven to 400 degrees. Use a spoon (or a piping bag) to stuff the peppers liberally and place them back on the baking sheet. There is enough stuffing here to really pack those suckers up, so you dont need to worry about the amount of cream cheese youre portioning out. If the cream cheese is very soft, place the baking sheet in the refrigerator for 15 minutes to allow it to set up. If not, place pop the peppers in the oven and bake about 8 minutes. Change oven setting to high broil and bake an additional 2 minutes, until the tops of the cream cheese begin to brown (If theyre already brown at this point, skip the broiling).Put on a pretty plate and serve to your friends.


Nutrition Information:

Quickview
43k Calories
0.76g Protein
4g Total Fat
1g Carbs
6% Health Score
Limit These
Calories
43k
2%

Fat
4g
6%

  Saturated Fat
1g
6%

Carbohydrates
1g
1%

  Sugar
0.79g
1%

Cholesterol
3mg
1%

Sodium
36mg
2%

Get Enough Of These
Protein
0.76g
2%

Vitamin C
18mg
22%

Vitamin A
496IU
10%

Manganese
0.12mg
6%

Vitamin K
3µg
4%

Vitamin B6
0.06mg
3%

Vitamin E
0.42mg
3%

Folate
9µg
2%

Copper
0.04mg
2%

Fiber
0.51g
2%

Phosphorus
16mg
2%

Magnesium
6mg
2%

Potassium
50mg
1%

Vitamin B2
0.02mg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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