Stuffed peppers with cheese are a dish that does not require gravy.
It is cooked in the oven and turns out aromatic, toasted with a golden brown crust.
At the same time, he does not need the close attention of the owner, which pleases even more.
Peppers stuffed in the oven with cheese - general cooking principles
You can use pods of different colors to bake stuffed peppers. You need to know that green vegetables can taste bitter after cooking and not everyone likes this. The pods are filled completely with minced meat, as for a classic dish, or cut in half to make boats. In any option, the seeds with the capsule are removed. In order for vegetables to cook at the same time, they must be the same size.
The cheese can be used in minced meat or sprinkled on top of the filled pods (halves), it all depends on the recipe. For topping, it is better to use hard varieties that are melted and fried to a crisp. You can add any cheese to the minced meat.
What else is used for filling:
• meat, poultry;
• vegetables;
• cereals;
• different sauces;
• mushrooms.
After filling, the pods are transferred to a mold. It is advisable to choose a container in which the peppers will stand or lie tightly. This will prevent unwanted tilting during cooking and the filling from leaking out. The peppers are baked in the oven for 20 to 50 minutes, depending on the composition of the minced meat.
Peppers stuffed with melted cheese - looks beautiful on any holiday table
Ingredients:
- Sweet pepper (medium size) – 6 pcs.
- Processed cheese – 200 g.
- Butter – 200 g.
- Garlic – 3-4 cloves.
- Parsley – 6 sprigs.
- Freshly ground black pepper - to taste.
- Salt - to taste.
Preparation:
1. Remove the butter from the refrigerator in advance so that it softens at room temperature. Place the oil in a bowl.
2. Add processed cheese cut into small cubes.
You can also grate the cheese, but before doing this you will need to put the cheese in the freezer for 20 minutes.
3. Using a fork, mash the cheese and butter well into a homogeneous mass.
You can replace processed cheese with the same amount of feta cheese or Adyghe cheese.
4. Wash the parsley, dry and finely chop. Add to bowl.
Instead of parsley, you can use aromatic dill.
5. Wash the peppers, cut off the tops with stalks and remove the seed pods along with the seeds. Separate the tops from the stalks and cut into small cubes. Place in a bowl.
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6. Next, prepare the garlic. Peel the cloves and grate them using a garlic grater or pass through a press. Add to other ingredients.
7. Season to taste with ground black pepper and salt.
8. Mix thoroughly.
9. Fill the pepper pods with the prepared filling.
10. Place the stuffed peppers in the refrigerator for half an hour.
Peppers stuffed with melted cheese are ready to eat. Cut it into thick rings, place on a plate and serve.
Peppers stuffed in the oven with cheese - useful tips and tricks
• Stuffed peppers are exactly the kind of dish that can be prepared for future use. Fill the pods, place in bags and store in the freezer. At the right time, all you have to do is put them in a mold, cover them with cheese and bake them in the oven. Or add sauce and simmer covered.
• If the filling is prepared with beef or chicken breast, vegetables will help to add juiciness to the minced meat. Fat sour cream and mayonnaise enhance lean meat well.
• If the cereal for minced meat is undercooked, be sure to add additional liquid to the pods, for example, tomato juice, sour cream, broth. Otherwise, the filling will turn out dry and the dish itself will not taste good.
Useful links:
Peppers stuffed with cheese and garlic
Ingredients:
- Mayonnaise 1.5 tbsp. l.;
- Vegetable seasoning 1 pinch;
- Sweet pepper (Bulgarian) 2 pcs.;
- Hard cheese 300 g;
- Garlic 1 clove.
How to cook “Peppers stuffed with cheese and garlic” step by step with photos at home
To prepare, we need sweet peppers, mayonnaise, hard cheese, garlic and vegetable seasoning.
Grind cheese and garlic on a medium grater.
Add spices and mayonnaise to taste.
We wash the sweet pepper, cut off the cap and carefully remove the seeds and membranes.
Fill the peppers with cheese filling, pressing lightly. Place in the refrigerator for 2-3 hours.
Before serving, chop the stuffed peppers. Bon appetit!
Hot peppers stuffed with goat cheese for the winter
Cooking time: 1 hour 15 minutes
Number of servings: 14
Energy value
- calorie content – 67.1 kcal;
- fats – 3.7;
- proteins – 2.9;
- carbohydrates – 6.1.
Ingredients
- hot pepperoni – 400 g;
- milk – 700 ml;
- goat cheese – 350 g;
- garlic – 9 cloves;
- water – 700 ml;
- wine vinegar (white) – 170 ml;
- olive oil – 20 ml;
- salt – 15 g;
- sugar – 35 g;
- oregano (dried) – 1 tsp;
- basil (dried) – 1 tsp;
- herbs de Provence – 1 tbsp;
- bay leaf – 2 pcs.
Step-by-step preparation
- First of all, let's prepare the hot pepper - it must all be thoroughly washed, the tops cut off and the pods cleared of seed boxes and partitions. Then transfer the prepared pepperoni into a deep container and pour in milk so that it completely covers the pepper. Leave the pepper in this form for about a day - this is required to get rid of excessive heat - and then rinse under cold running water and pat dry with paper towels.
- After this, divide the head of garlic into teeth, peel them and rinse in cool water - chop 3 cloves using a garlic press, and chop the remaining 6 cloves coarsely.
- The next step is to prepare the filling for the peppers - mash 350 grams of goat cheese in a deep bowl, add garlic passed through a press, a teaspoon of dried herbs (basil, oregano, Provençal mixture) and mix everything well.
- With the resulting cheese mixture, tightly fill the prepared pepperoni pods to the top.
- After that, into dry, pre-sterilized jars at the very bottom, throw the bay leaf, the remaining Provençal herbs and chopped garlic into slices. Place stuffed peppers on top of the seasonings, not reaching the neck by about 1 cm.
- Then we start preparing the filling - put 700 ml of water, 170 ml of white wine vinegar, 20 ml of olive oil into a thick-walled saucepan, add salt and sugar. Place on the fire and boil until the crystals are completely dissolved. Then remove from the stove and, after allowing to cool slightly, pour the brine into jars.
- We roll up the containers with sterile screw-on metal lids and place them in a deep container filled with warm water, on a cloth or wooden stand to pasteurize (for about 20 minutes). Then, carefully removing the jars from the water, turn them upside down and wrap them in a warm blanket until they cool completely. We store this snack, like the rest of the canned food, in a cool, dark place.
Tip : to quickly sterilize all jars and lids, rinse them thoroughly with cool water and place them wet upside down on a baking sheet in an unheated oven. Then set the temperature to 110-120℃ and after 15 minutes take it out to cool on a towel.
Peppers stuffed with cheese are an ideal cold appetizer that even a novice housewife can handle. Therefore, quickly write down these recipes in your cookbook and delight your family and friends with new culinary masterpieces. Bon appetit!
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With mushrooms
After the oven, the pepper retains its beautiful color and acquires even greater sweetness. The appetizer itself comes out juicy and flavorful. The filling is made from champignons or oyster mushrooms, but in principle it is not forbidden to use other mushrooms that do not require preliminary boiling or soaking.
Prepare the following products:
- medium red pepper – 6 pcs.;
- fresh mushrooms – 0.6 kg;
- cheese that melts quickly - 100 g;
- carrot – 1 medium;
- onion – 1 head;
- sour cream – 5 tbsp. l.;
- testicle – 1 pc.;
- butter for frying mushrooms – 50 g;
- salt, any spices - as much as you like.
Cooking:
- First, take care of the vegetables - grate the carrots coarsely, chop the onion into half rings, cut the mushrooms lengthwise into thin slices.
- Heat a frying pan and add oil. Place the champignons there and cook them until all the liquid has evaporated. Add carrots and onions. Fry for another 10 minutes over low heat. Season with salt and selected spices.
- While the filling is cooling, grate the cheese and free the pepper from seeds and membranes by cutting off the end and tail. The oven is turned on at +200 °C.
Further:
- mix mushrooms with cheese and egg;
- stuff the peppers with the filling;
- place them in a deep standing form;
- cover with cut off lids;
- pour sour cream over it.
Peppers stuffed with eggs and cheese
Ingredients
- Green onion 15 g;
- Mayonnaise 2 tbsp. l.;
- Sweet pepper (Bulgarian) 3 pcs.;
- Processed cheese 200 g;
- Hard cheese 200 g;
- Garlic 2 cloves;
- Chicken eggs 4 pcs.
How to cook “Peppers stuffed with eggs and cheese” step by step with photos at home
Boil 4 hard-boiled eggs, cool and peel. Finely chop 1 egg. Grate hard cheese and processed cheese (200 grams each) on a medium grater.
Wash 3 peppers, carefully remove all seeds.
Combine 2 tablespoons of mayonnaise with peeled garlic (2 cloves) passed through a press. Combine it with finely chopped green onions (15 g), egg and grated cheese. Mix.
Stuff the peppers so that there is room for the eggs.
Place an egg in the middle of the pepper. Fill the rest of the space tightly with the cheese mass.
Place the stuffed peppers in the refrigerator for 2-3 hours.
Before serving, cut the peppers with a sharp knife into 1-centimeter thick slices. The dish is ready to serve.
Delicious option with Feta and juicy ham
For this dish you will need:
- sweet peppers - 3 red or green and half yellow;
- lean ham (boiled meat is also suitable) – 150 g;
- Feta (cheese cheese or salted dry cottage cheese) – 100 g;
- butter – 100 g;
- egg – 1 pc.;
- basil or parsley - 4-5 sprigs;
- salt and favorite spices - to your taste.
Remove the butter from the refrigerator and leave to soften on the counter. Wash the pepper (green or red), remove the top part with the tail, remove the seeds and membranes. Finely chop half a yellow egg, a boiled egg and parsley. Ham or meat is cut into cubes.
Grind the feta with butter and mix with the previously crushed ingredients. Salt the filling and season with spices. Bring the mixture until smooth. Next, the peppers are stuffed as tightly as possible. The almost finished snack is cooled for an hour. Cold peppers are cut into thin medallions. They are served on toast.
Appetizer with ham
You will need the following ingredients:
- 2 large peppers;
- 200 g cheese;
- garlic – 3-4 medium-sized cloves;
- ham – 200 g, dressing sauce – mayonnaise.
- Grind the cheese on a grater, cut the ham into small cubes or strips.
- Mix everything, squeeze out the garlic and season with sauce.
- The fruits are stuffed, cooled and served cut into rings.
Peppers stuffed with cottage cheese and cheese
Sweet peppers with thin, fleshy walls are most suitable for this dish. Thin-walled ones hold their shape worse.
INGREDIENTS:
- 1 red bell pepper;
- 200 g (or a little more - depending on the size of the peppers) cream cheese;
- 1 yellow bell pepper;
- 2 tbsp. l. parsley, dill and cilantro;
- garlic – 3 cloves;
- salt;
- 1 green bell pepper;
- cottage cheese – 200 g.
STEP-BY-STEP COOKING RECIPE
1. Wash the peppers, cut off the top and stem, remove the seeds and membranes. Rinse the inside of the peppers and place them cut side down on napkins to drain.
2. Peel and chop the garlic. Wash the greens, dry with paper towels and finely chop. In a bowl, mix cottage cheese, cheese, garlic and herbs. Salt and pepper to taste.
3. Remove the stems and remaining seeds from the cut tops of the peppers; cut the tops into small cubes. Divide the filling into 3 equal parts and divide into 3 bowls. Add pepper cubes of the same color to each bowl. To stir thoroughly.
4. Stuff the peppers tightly with the resulting filling so that the green pepper has a filling with red specks, the red one has yellow filling, and the yellow pepper has green filling. The filling should be packed very tightly into the peppers. Place the peppers in the refrigerator for 20–30 minutes. Remove the peppers from the refrigerator, cut into 1.5 cm thick slices. Place on a plate, alternating colors.
Cooking steps
Prepare the filling. To do this, grind the cheese and butter through a meat grinder (the ratio of cheese and butter should always be 2:1).
Leave at room temperature for a while until the butter becomes soft. Add chopped garlic to the filling and mix thoroughly. If necessary, add salt to the resulting filling for stuffing the peppers.
I added chopped parsley to part of the filling.
Wrap the peppers stuffed with cheese in foil and place in the refrigerator for several hours. Then remove from the refrigerator and cut the chilled peppers into thin rings.
A very original pepper stuffed with cheese and egg - a cold appetizer. Usually peppers are stuffed and baked, such as. Here's how you can cook delicious stuffed peppers without baking them, with a tasty and beautiful filling.
With garlic and hard cheese
This snack recipe is very simple, but it turns out extremely tasty and impressive. There is no shame in serving it on the holiday table.
You will need the following products:
- large bell pepper – 2;
- cheese (Dutch or Russian) – 200 g;
- butter - half a pack;
- garlic – 3 cloves;
- boiled eggs – 2 pcs.;
- parsley - a few sprigs;
- a pinch of salt.
Cooking:
- Washed peppers must be cleaned of internal membranes and seeds. Next, proceed to the filling:
- Coarsely grate the entire portion of cheese;
- mix with softened butter;
- add salt and herbs with garlic.
- Now let's start preparing the appetizer. Inside the peppers (place the minced meat about halfway). Make a shallow hole in it with a spoon, and distribute the squeezed out mass over the walls. Place a whole peeled egg in the middle. Fill all available space with cheese and compact it as much as possible.
- After you finish stuffing the vegetables, place them in the refrigerator. In less than half an hour, the filling will have hardened sufficiently.
- Cut the cold pepper into medallions one centimeter thick. Fan them out on a plate and decorate with herbs.
Recipe for peppers stuffed with nuts and cheese
Ingredients:
- 250 g of any cheese,
- 150 g butter,
- 8-10 walnuts,
- 3-4 sweet peppers,
- 2 cloves of garlic,
- 1 bunch of parsley/cilantro.
Cooking:
- How to stuff peppers with cheese and nuts.
- Wash multi-colored peppers, carefully cut out the stems and remove the seeds.
- Grate the frozen butter and cheese, pass the garlic through a press, chop the nuts, chop the herbs, mix everything and stuff the peppers tightly.
- The holes from the stalks can be closed with halves of nuts.
- Refrigerate the peppers for at least half an hour, and before serving, cut into half-centimeter thick slices.
- If you don't have nuts, you can only stuff the peppers with cheese.
