Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Cream Cheese Stuffed Baby Bell Pepper Appetizer

 
One serving costs about $0.24

$0.24 per serving

82 people like this recipe

82 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 vegetarian,gluten-free,gluten free,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:52%

Spoonacular Score: 52%

 

Cream Cheese Stuffed Baby Bell Pepper Appetizer might be just the side dish you are searching for. This recipe serves 24 and costs 24 cents per serving. One serving contains 44 calories, 1g of protein, and 4g of fat. A few people made this recipe, and 81 would say it hit the spot. Head to the store and pick up olive oil, garlic, ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. Try 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 for similar recipes.

Ingredients

Servings:
3 ounces
3 ounces cream cheese
cream cheese
2 cloves
2 cloves garlic
garlic
2 stalks
2 stalks green onion
green onion
some
some black ground pepper
black ground pepper
2 Tbsps
2 Tbsps olive oil
olive oil
0.25 tsps
0.25 tsps salt
salt
12
12  snack peppers
snack peppers
0.5 cup
0.5 cup walnuts
walnuts
3 ounces cream cheese
3 ounces
cream cheese
2 cloves garlic
2 cloves
garlic
2 stalks green onion
2 stalks
green onion
some black ground pepper
some
black ground pepper
2 Tbsps olive oil
2 Tbsps
olive oil
0.25 tsps salt
0.25 tsps
salt
12  snack peppers
12
snack peppers
0.5 cup walnuts
0.5 cup
walnuts

Equipment

food processor
food processor
baking sheet
baking sheet
oven
oven
blender
blender
bowl
bowl
food processor
food processor
baking sheet
baking sheet
oven
oven
blender
blender
bowl
bowl


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.24
Ingredient
3 ounces cream cheese
2 cloves garlic
2 stalks green onion
some black ground pepper
2 tablespoons olive oil
12 snack peppers
½ cups walnuts
Price
$0.88
$0.13
$0.16
$0.07
$0.33
$2.76
$1.40
$5.73

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Disclaimer

Nutritional 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

Related Recipes