Cream Cheese Stuffed Peppers | Gluten Free Appetizer Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

Cut the sweet peppers in half, leaving the top and bottom intact.

Hollow out the peppers using a spoon to remove veins and seeds.

In a bowl, combine 8 ounces of softened cream cheese, 4 ounces of cheddar cheese, chili powder, lemon juice, garlic, cumin, red pepper, and salt.

Mix all the ingredients together until well combined.

Fill the hollowed-out peppers with the cheese mixture.

Smooth off the tops of the filled peppers to prepare for topping.

Place the stuffed peppers on a lined baking sheet with parchment paper.

Bake the peppers for 20 minutes at 350°F.

Top the baked peppers with shredded cheese and garnish with chopped parsley or chives, or cilantro if preferred.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens