Cheese Stuffed Yellow Peppers

Cheese Stuffed Yellow Peppers

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The banana pepper is a mild, medium-sized pepper with a tangy, slightly sweet taste. They offer very little heat, if any at all, and are considered more of a sweet pepper, not hot peppers. Compared to the mildest jalapeno pepper, it is 5 times milder. They're also known as the yellow wax pepper or banana chili. You'll find them commonly eaten on pizza, in Greek salads, on sandwiches, or stuffed with meat and/or cheese, which is one of my favorite ways to use them.

Now, stuff the peppers with the cream cheese mixture, ensuring they are tightly packed into them. Place the stuffed peppers onto a lined baking sheet. Sprinkle with the shredded cheese and bake for 15-20 minutes, or until the cheese has melted and is golden around the edges.

These Cheesy Spinach Stuffed Peppers are the perfect easy weeknight meal. Tender, roasted peppers, stuffed with a rich, creamy spinach filling, and topped with melty cheese. They are low carb, gluten free, and vegetarian.

STEP 7: Top with remaining mozzarella cheese. Return to the oven, and bake for an additional 10 minutes or until the cheese is brown and bubbly, and the edges of the peppers are slightly charred.

These Cheesy Spinach Stuffed Peppers are the perfect easy weeknight meal. Tender, roasted peppers, stuffed with a rich, creamy spinach filling, and topped with melty cheese. They are low carb, gluten free, and vegetarian.

These cheesy stuffed baby bell peppers are exactly as the name implies: mini bell peppers are stuffed with a cheesy mixture of cream cheese, cheddar cheese, chopped walnuts, and minced jalapeño. Then the cheese-stuffed baby bell pepper halves are baked and enjoyed.

Bell peppers: For this recipe, baby bell peppers are the best option because you only need to slice them in half and fill them. However, if you cannot find mini bell peppers or do not want to use them, simply slice some regular-sized bell peppers into thick slices that will hold the cheese mixture when baked. I recommend using multiple colors so your appetizer is visually pleasing as well.

Walnuts: Use raw walnuts in this recipe since you are cooking them in the bell peppers; roasted walnuts might end up being overcooked and have a burned flavor if used in this recipe. Seasoned walnuts will change the flavor of these stuffed bell peppers, so I wouldn't use them.

This recipe is pretty straightforward, but a personal preference of mine is to get the cheese in my peppers nice and browned. To do that, I bake them a little longer than needed, for about 25 minutes.

Take them out of the oven earlier if you want, but I love how baking the peppers longer brings out the sweetness of the bell peppers that pairs so well with the spicy jalapeño and the rich walnut-cheese combo. Note that the peppers will be a little softer the longer you bake them.

Baby bell peppers: If you cannot find mini bell peppers or do not want to use them, simply slice some regular-sized bell peppers into thick slices that will hold the cheese mixture when baked.

Store these in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month. Try to keep them in one layer or add a piece of foil, wax paper, or parchment between the layers. You can also wrap the extras in the foil or parchment you used to bake the stuffed peppers on.

High in calcium and protein, cheese adds flavor and fat to the cheese stuffed bell peppers which help you absorb the nutrients from the bell peppers and jalapeño. Plus, the fat makes these more satisfying.

First of all, they are incredibly tasty. Plus, they're easy to prepare and only need five ingredients. You can make a bunch at a time, so cream cheese stuffed peppers are great for entertaining. And they can be made ahead of time if needed.

For Mexican stuffed peppers, use beans, rice, ground beef, red pepper flakes, sliced jalapeños, and Monterey Jack cheese. You can also make your own taco seasoning or add a small packet of the seasoning from the grocery store to the cream cheese mixture to add more flavor.

To make Italian-style stuffed peppers, you can switch out some ingredients with cooked Italian sausage. Add some Italian seasoning and pasta sauce to the cream cheese mixture before stuffing. Top with Mozzarella cheese.

Way too dry. It was inedible.", "reviewRating": { "@context": "http:\/\/schema.org\/", "@type": "Rating", "ratingValue": 1, "worstRating": 1, "bestRating": 5 } }, { "@context": "http:\/\/schema.org\/", "@type": "Review", "datePublished": "2021-01-18", "author": { "@context": "http:\/\/schema.org\/", "@type": "Person", "name": "stuhazzard" }, "reviewBody": "Try using tomato sauce in the recipe as it binds all the sauteed meat and veggies together and adds to the flavor. After cooking, top with more cheese and broil.", "reviewRating": { "@context": "http:\/\/schema.org\/", "@type": "Rating", "ratingValue": 3, "worstRating": 1, "bestRating": 5 } }, { "@context": "http:\/\/schema.org\/", "@type": "Review", "datePublished": "2021-01-20", "author": { "@context": "http:\/\/schema.org\/", "@type": "Person", "name": "Julia " }, "reviewBody": "This recipe is AMAZING! So much so, that this is my first ever Taste of Home review. My entire family loved these peppers. They were quick to make and so flavorful! I used only red peppers, as they\u2019re my favorite. I also followed some other reviewers\u2019 suggestion and used a can of diced Italian seasoned tomatoes in lieu of the fresh tomatoes with the added Italian seasoning, though I did drain some of the liquid. I happened to have a can on hand. I do, however, think both versions would be equally as good. I also used regular cheese, but only used a cup. My teenage daughters have been talking about these peppers all night. This recipe is most definitely going into our rotation of favorites. So healthy and so yummy! Thank you so much for sharing!", "reviewRating": { "@context": "http:\/\/schema.org\/", "@type": "Rating", "ratingValue": 5, "worstRating": 1, "bestRating": 5 } }, { "@context": "http:\/\/schema.org\/", "@type": "Review", "datePublished": "2021-01-18", "author": { "@context": "http:\/\/schema.org\/", "@type": "Person", "name": "kz2132" }, "reviewBody": "This makes a great weight watchers dish!", "reviewRating": { "@context": "http:\/\/schema.org\/", "@type": "Rating", "ratingValue": 5, "worstRating": 1, "bestRating": 5 } }, { "@context": "http:\/\/schema.org\/", "@type": "Review", "datePublished": "2017-09-16", "author": { "@context": "http:\/\/schema.org\/", "@type": "Person", "name": "KarinaJune" }, "reviewBody": "I used quinoa instead of bread crumbs since that is what I had. I also cooked the quinoa with low fat\/low sodium chicken broth and used whatever was left of the broth in the turkey mixture. Wasn't dry and was flavorful.", "reviewRating": { "@context": "http:\/\/schema.org\/", "@type": "Rating", "ratingValue": 5, "worstRating": 1, "bestRating": 5 } }, { "@context": "http:\/\/schema.org\/", "@type": "Review", "datePublished": "2020-05-16", "author": { "@context": "http:\/\/schema.org\/", "@type": "Person", "name": "JerilynNovak" }, "reviewBody": "ABSOLUTELY DELICIOUS!!! The peppers we had were enormous, so I left them in for an extra 5 minutes. I'm wondering if I could broil them for a minute or two at the very end to give the tops a crispy crust. I might try that next time. Oh, and I used extra garlic, as I do in every recipe. I love garlic. Will definitely be making this again.", "reviewRating": { "@context": "http:\/\/schema.org\/", "@type": "Rating", "ratingValue": 5, "worstRating": 1, "bestRating": 5 } }, { "@context": "http:\/\/schema.org\/", "@type": "Review", "datePublished": "2019-09-17", "author": { "@context": "http:\/\/schema.org\/", "@type": "Person", "name": "JeanniePotts" }, "reviewBody": "I really liked the bell pepper filling. I forgot the cumin and it was still delicious. Next time I'll have to try it with the cumin. I love stuffed bell peppers but i think i liked this filling more without any rice. The flavor was good too. Plan on trying this filling in a zucchini boat next time too.", "reviewRating": { "@context": "http:\/\/schema.org\/", "@type": "Rating", "ratingValue": 5, "worstRating": 1, "bestRating": 5 } }, { "@context": "http:\/\/schema.org\/", "@type": "Review", "datePublished": "2016-04-14", "author": { "@context": "http:\/\/schema.org\/", "@type": "Person", "name": "goodcookusa" }, "reviewBody": "I have made this dish more than once and loved it ! I used more tomatoes and also added a new ingredient-a carrot-finely grated. Some of it added raw to meat and some-sauteed with onion. I omitted cheese. Great and good for you ! I do not like rice, so this is a great alternative for me and my family. the Best.", "reviewRating": { "@context": "http:\/\/schema.org\/", "@type": "Rating", "ratingValue": 5, "worstRating": 1, "bestRating": 5 } }, { "@context": "http:\/\/schema.org\/", "@type": "Review", "datePublished": "2019-08-02", "author": { "@context": "http:\/\/schema.org\/", "@type": "Person", "name": "DebbieLopez" }, "reviewBody": "Recipe was easy and the end result was a two thumbs up from my family. However, I added a lot more seasoning and also some crushed pepper and way less bread crumbs. I also used canned tomatoes with the juice for moisture and added pepper jack on top of the peppers. I followed the baking instructions; 325 for 20-25 minutes and had to crank up the oven to 350 for another 25 minutes. Will definitely make this dish again, but with my tweaks.", "reviewRating": { "@context": "http:\/\/schema.org\/", "@type": "Rating", "ratingValue": 4, "worstRating": 1, "bestRating": 5 } }, { "@context": "http:\/\/schema.org\/", "@type": "Review", "datePublished": "2018-06-15", "author": { "@context": "http:\/\/schema.org\/", "@type": "Person", "name": "robbrd" }, "reviewBody": "A fairly simple meal to throw together. Everyone seemed to enjoy the meat mixture. I had varying opinions on the pepper hearing \"It was good\" or \"I would have like the pepper a little softer\". They all ate it and there weren't any scraps thrown in the trash so I'd say a winner.", "reviewRating": { "@context": "http:\/\/schema.org\/", "@type": "Rating", "ratingValue": 4, "worstRating": 1, "bestRating": 5 } }, { "@context": "http:\/\/schema.org\/", "@type": "Review", "datePublished": "2020-11-24", "author": { "@context": "http:\/\/schema.org\/", "@type": "Person", "name": "Donna" }, "reviewBody": "Excellent recipe. For gluten free recipe I ground gluten-free garlic flavored breton crackers. I also used chopped canned tomatoes (1\/2c) for added moisture since ground turkey can be a little dry.", "reviewRating": { "@context": "http:\/\/schema.org\/", "@type": "Rating", "ratingValue": 5, "worstRating": 1, "bestRating": 5 } }, { "@context": "http:\/\/schema.org\/", "@type": "Review", "datePublished": "2021-01-18", "author": { "@context": "http:\/\/schema.org\/", "@type": "Person", "name": "DianeBurgner" }, "reviewBody": "YUM! The meat filling was delicious and had a very good flavor. I hate when recipes are altered but ... I did use less seasoned bread crumbs (this is all I had on hand) than it called for because I was worried the filling would be too dry. I also used canned plain diced tomato with juice since I didn\u2019t feel it would alter the taste and I didn\u2019t want to dice my own. I made no other changes to the rest of the ingredients. The peppers were still firm after cooking. Much better than the standard stuffed peppers which are usually mushy. Thank you for the recipe - this will be a standard in my cookbook.", "reviewRating": { "@context": "http:\/\/schema.org\/", "@type": "Rating", "ratingValue": 5, "worstRating": 1, "bestRating": 5 } }, { "@context": "http:\/\/schema.org\/", "@type": "Review", "datePublished": "2020-05-18", "author": { "@context": "http:\/\/schema.org\/", "@type": "Person", "name": "Ogcftr8vrrfrv8vrKolach" }, "reviewBody": "Yummmmmmm!!", "reviewRating": { "@context": "http:\/\/schema.org\/", "@type": "Rating", "ratingValue": 1, "worstRating": 1, "bestRating": 5 } }, { "@context": "http:\/\/schema.org\/", "@type": "Review", "datePublished": "2014-09-21", "author": { "@context": "http:\/\/schema.org\/", "@type": "Person", "name": "LisaLozosky" }, "reviewBody": "I confess that I also used real cheese, and also substituted a can of diced tomatoes instead of fresh. I will also confess that I don't usually like stuffed bell peppers, but my husband requested them. This recipe has totally changed my opinion! These peppers were absolutely delicious! Perfectly seasoned, nice and filling . . . I'll be making them again!", "reviewRating": { "@context": "http:\/\/schema.org\/", "@type": "Rating", "ratingValue": 5, "worstRating": 1, "bestRating": 5 } }, { "@context": "http:\/\/schema.org\/", "@type": "Review", "datePublished": "2011-10-09", "author": { "@context": "http:\/\/schema.org\/", "@type": "Person", "name": "Kimberly Hines", "givenName": "Kimberly", "familyName": "Hines" }, "reviewBody": "Yeah, I used real cheese. Sorry healthy people!", "reviewRating": { "@context": "http:\/\/schema.org\/", "@type": "Rating", "ratingValue": 5, "worstRating": 1, "bestRating": 5 } }, { "@context": "http:\/\/schema.org\/", "@type": "Review", "datePublished": "2018-02-02", "author": { "@context": "http:\/\/schema.org\/", "@type": "Person", "name": "KrystinMalhotra" }, "reviewBody": "This is a delicious recipe which I've now made quite a few times. My husband loves it, especially with the paprika on top. The only thing I've really changed is instead of using Italian seasoning, I use Italian style breadcrumbs. I also use roasted garlic seasoning rather than minced garlic. It's an easy recipe and lasts us for a few meals which is perfect in a busy household!", "reviewRating": { "@context": "http:\/\/schema.org\/", "@type": "Rating", "ratingValue": 5, "worstRating": 1, "bestRating": 5 } } ], "recipeCuisine": "North America, Mexican", "video": { "@type": "VideoObject", "name": "Turkey Stuffed Bell Peppers", "description": "Check out this video for how to make Turkey Stuffed Bell Peppers", "thumbnailUrl": [ "https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpthumbnailsprod\/Turkey%20Stuffed%20Bell%20Peppers_thumbnail.jpeg" ], "uploadDate": "2020-09-5 11:35:13", "duration": "P0DT0H2M0S", "contentUrl": "https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/03\/wpf5Ll20-Uot7Fvi8.mp4" }} window.aax = window.aax || {}; window.aax.cmd = window.aax.cmd || []; window.aax.cmd.push(function() { if (window.aax.getAbpStatus()) { window.googletag = window.googletag || {}; window.googletag.cmd = window.googletag.cmd || []; window.googletag.cmd.push(function() { 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