Tuesday, February 8, 2011

Stuffed Sweet Peppers..

Recently, a friend of mine travelled to India and before that she handed over to me a 2lb bag of sweet peppers (one from costco).
Now, I've never used these peppers in my cooking and did not know how they tasted.
On the parallel, I'm a great lover of the 'Stuffed Jalapenos' which we get in Jack in the Box here in the US.
So all this collectively inspired me to do something different, yet not wanting to deep fry. Hence, was born this rustic baked dish! Ahhhh! What a bliss!
The sweetness of the peppers and the flavours of the melting cheese!
Better felt when tasted than expressed!!
Here is how I did it:


Sweet peppers- about 10 nos. (I used the mixed colors)

Olive oil- 1 tbsp to brush the peppers

The cream cheese stuffing that I made
For the Filling:

Cream Cheese- 4 Tbsp (you can use plain or Ricotta cheese)

Pepper Jack cheese- 4 Tbsp

Garlic cloves-3 to 4 nos.

Chopped onion- 2 Tbsp

Crushed peppers- 1 Tbsp (can be made more or less)

Salt to taste


 1.Wash the peppers, pat them dry and cut them into half (not fully) leaving the stem on top.Remove the seeds if any.

2.Blend all the ingredients for the stuffing in a food processor and set it aside.

3.Preheat oven to 400F.

4.Spoon the pepper halves generously with the cream cheese and close it.

The peppers stuffed and oiled ready to go into the oven.
5.Brush with some olive oil on top and arrange them on a baking tray lined with aluminium foil.

6.Bake for 15 minutes till the peppers shrink and the cheese begins to melt.

7.Turn over and bake for another 10 minutes till it starts to brown on the top.

8.Remove from the oven, let cool for few minutes and enjoy it as an appetizer or snack!!

Note: You can add any veggies like sun dried tomatoes, basil, dry bell peppers etc., for the cream cheese filling according to your taste.


  1. Had your share Hari, but you were busy that day and traded off my sweet peppers for the once-a-year available onion blossoms!! Will definitely share it the next time I make it.