How to make peppers stuffed with cheese | Paprike punjene sirom

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: goat cheese

Cottage cheese is lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Preheat the oven to 375°F (190°C).

Wash and cut the tops off the bell peppers, removing seeds and membranes.

In a bowl, mix cream cheese, feta cheese, and grated parmesan until smooth.

Add minced garlic, chopped onion, parsley, black pepper, and salt to the cheese mixture; stir until combined.

In a separate bowl, combine breadcrumbs, egg, and lemon juice; mix well.

Fold the breadcrumb mixture into the cheese mixture until evenly incorporated.

Stuff each bell pepper with the cheese mixture, packing it tightly.

Place the stuffed peppers upright in a baking dish.

Pour tomato sauce over the stuffed peppers, covering them partially.

Drizzle olive oil over the top of the peppers for added flavor.

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15 minutes until the tops are golden and bubbly.

Let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens