Oh, stuffed peppers! They’re just one of those comfort foods that feels like a warm hug on a plate, right? And let me tell you, this Irresistible Cream Cheese Stuffed Peppers Recipe is a total game-changer when you’re craving something hearty but don’t want to spend hours in the kitchen. I remember making these for the first time when I was really tired after a long work week, and they were *so* surprisingly easy and delicious. It’s now a go-to when I need a simple, satisfying dinner that everyone in the family devours.
Why You’ll Love This Irresistible Cream Cheese Stuffed Peppers Recipe
Seriously, why wouldn’t you love these? They’re a total winner for so many reasons.
- Super Easy to Make: Trust me, you can whip these up even on a busy weeknight. Minimal fuss, maximum flavor!
- So Creamy & Cheesy: That cream cheese and cheddar combo is just divine. It makes the whole pepper so rich and delicious.
- Totally Versatile: You can tweak these to match whatever you’re craving. Add some meat, load up on different veggies – possibilities are endless!
- Family Approved: Even the pickiest eaters in my house gobble these up. It’s one of those meals everyone asks for again and again.
- Hearty & Satisfying Dinner: They’re filling without being heavy, and you get your veggies in too. A perfect meal all in one!
Gather Your Ingredients for the Irresistible Cream Cheese Stuffed Peppers Recipe
Alright, let’s get our ducks in a row for these yummy stuffed peppers! It’s pretty simple, I promise. You’ll want to grab a few things from your pantry and fridge. Here’s what you’ll need to snag:
- Four medium bell peppers – any color works, but I love a mix of red and yellow for a pop of color!
- A cup of cooked rice. Brown rice, white rice, leftover rice – it all works!
- Eight ounces of cream cheese. Make sure it’s softened so it mixes up nicely.
- Half a cup of shredded cheddar cheese. Sharp cheddar gives a great kick!
- A quarter cup of finely chopped onion. This adds just a hint of savory flavor.
- A quarter teaspoon of salt. Just to bring out all those other flavors.
- And a tiny pinch, an eighth of a teaspoon, of black pepper.
Step-by-Step Guide to Making Irresistible Cream Cheese Stuffed Peppers
Alright, let’s get these colorful beauties into the oven! Making these delicious stuffed peppers is a breeze, really. You just follow a few simple steps, and you’ll have a fantastic meal ready in no time. Trust me, this Irresistible Cream Cheese Stuffed Peppers Recipe is so straightforward, you’ll wonder why you haven’t made it before!
Prepping the Peppers
First things first, let’s get those peppers ready. Preheat your oven to 375°F (190°C). Now, take your bell peppers and slice them right down the middle, lengthwise. Pop out all those seeds and the white membranes inside. See? Easy peasy!
Creating the Creamy Filling
Next, grab a medium-sized bowl. Toss in your cooked rice, the softened cream cheese (this is key – make sure it’s soft so it blends smoothly!), that yummy shredded cheddar, your chopped onion, a pinch of salt, and a little black pepper. Stir it all together until it’s nice and combined. It should look creamy and delicious already!
Stuffing and Baking Your Irresistible Cream Cheese Stuffed Peppers
Now for the fun part! Spoon that glorious cream cheese mixture evenly into each of your prepared bell pepper halves. Don’t be shy with the filling! Pop them carefully into a baking dish. They’ll go into that preheated oven for about 25 to 30 minutes. You’ll know they’re ready when the peppers are tender and the filling is all bubbly and warm. A quick toothpick test in the center will tell you if it’s heated through. For more stuffed pepper goodness, check out these other easy stuffed pepper ideas!
Tips for the Perfect Irresistible Cream Cheese Stuffed Peppers
Okay, so making these stuffed peppers is pretty foolproof, but a few little tricks really take them from good to absolutely amazing. Here are my tried-and-true tips to make sure yours turn out perfectly every single time!
- Pick the Right Peppers: Grab peppers that are nice and firm, without any soft spots. You want them to hold their shape during baking. A mix of colors is fun, but any bell pepper will do!
- Soften That Cream Cheese: This is a big one! If your cream cheese is too cold, it’s going to be lumpy in your filling. Just leave it on the counter for about 30-60 minutes before you start. It makes for such a smooth, creamy texture.
- Don’t Overbake: Keep an eye on them towards the end of the baking time. You want the peppers to be tender, but not mushy. A fork should slide in easily, but they should still have a little bite.
- Get Creative with Add-ins: Feel free to mix in some cooked ground beef or sausage if you want a heartier meal, like in these other meat-lover friendly recipes. A little cooked zucchini or spinach can also be a nice addition!
- Cheese is Your Friend: Don’t be afraid to add a little extra cheese! A sprinkle of Parmesan on top before baking or a different cheese blend can totally amp up the flavor if you’re feeling adventurous.
Variations and Serving Suggestions
These stuffed peppers are fantastic as is, but honestly, they’re also a super fun base for getting creative! If you’re looking to spice things up, try adding some cooked ground beef or even some crumbled sausage to that creamy filling – it makes them extra hearty. Or, for a different cheesy vibe, swap some of the cheddar for Monterey Jack or even a little bit of pepper jack for a tiny kick. Love fresh herbs? A sprinkle of fresh parsley or chives before serving adds a beautiful freshness. And what to serve them with? They’re pretty much a meal on their own, but a simple side salad or maybe some garlic bread would be divine if you want to go all out!
Frequently Asked Questions About Cream Cheese Stuffed Peppers
Got questions? I’ve got answers! People always ask me a few things about making these stuffed peppers, so let’s clear the air and make sure your cooking adventure is smooth sailing.
Can I make these cream cheese stuffed peppers ahead of time?
Absolutely! You can totally prep these up to a day in advance. Assemble them completely, cover them tightly with plastic wrap, and pop them in the fridge. When you’re ready to bake, just add a few extra minutes to the cooking time. Easy peasy for busy nights!
What kind of bell peppers work best for stuffing?
Honestly, any bell pepper works! I love using a mix of colors like red, yellow, and orange because they’re a bit sweeter and look so pretty. Green peppers are great too, they just have a slightly more robust flavor. Just make sure they’re firm and fresh!
How can I make this cream cheese stuffed pepper recipe vegan?
You can totally make these vegan! Just swap out the cream cheese for a good vegan cream cheese alternative, use a plant-based shredded cheese like cheddar style, and make sure your rice is cooked without any dairy. It’s a simple switch that keeps all the deliciousness.
What if I don’t have cooked rice? Can I skip it?
You *could* skip it, but the rice really helps bind everything together and makes the filling more substantial. If you don’t have cooked rice handy, instant rice cooked according to package directions is a quick fix. Or, you could even use quinoa if you prefer!
Nutritional Information
Just a heads-up, the nutritional info can vary a bit depending on the exact ingredients you use, but here’s a general idea for one stuffed pepper half. You’re looking at around 250 calories, about 18g of fat (with 10g saturated), 15g of carbohydrates, and 8g of protein. It’s a pretty balanced and satisfying meal!
Print
Irresistible Cream Cheese Stuffed Peppers
- Total Time: 45 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple recipe for cream cheese stuffed bell peppers.
Ingredients
- 4 bell peppers
- 1 cup cooked rice
- 8 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped onion
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- In a medium bowl, combine the cooked rice, softened cream cheese, cheddar cheese, chopped onion, salt, and pepper. Mix well.
- Spoon the cream cheese mixture evenly into the bell pepper halves.
- Place the stuffed peppers in a baking dish.
- Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
Notes
- You can add cooked ground beef or sausage to the filling for a heartier meal.
- Garnish with fresh parsley before serving, if desired.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: stuffed peppers, cream cheese, bell peppers, vegetarian, dinner, easy recipe