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This simple Stuffed Bell Peppers with Cheese and Herbs recipe can be ready in 5 minutes, and you don’t even need to bake the peppers. Perfect for a last-minute iftar dish or get-together or as an appetizer before dinner.
Your choice to serve them chilled or hot. Either way, the bell peppers taste delicious.
4 BELL PEPPERS
I CUP FETA OR SHREDDED CHEDDAR
4 TBSP SOUR CREAM
1 SPRING ONION (SLICED)
1 SPRIG OF DILL (CHOPPED)
½ TSP PAPRIKA POWDER
SALT & PEPPER TO TASTE
PARSLEY FOR TOPPING (OPTIONAL)
Blend the feta or other cheese and the sour cream together in a blender.
Then, add the paprika, dill, salt, pepper, and sliced spring onion and blend some more.
Prep the bell peppers by removing the tops, then taking out the seeds and core.
Now, add the mixture from the blender. Sprinkle some parsley, and you’re done.
The cold bell pepper appetizer is ready!
Baked Option:
Place the filled peppers on a tray or dish, drizzle with cooking oil, cover with foil, and bake.
Bake in the oven on medium for 10-15 minutes until the peppers are cooked.
Finish the bell peppers with a dash of parsley (if adding) and serve hot.
The Stuffed Bell Peppers with Cheese and Herbs are so quick and easy to make. Serve them as a tasty and nutritious appetizer or snack anytime.
Can I skip the cheese and add some other filling?
If you would rather not add cheese, create a savory filling with cooked onions, diced mushrooms, and chicken. Or add mashed potatoes and peas to the filling.
Can the bell peppers be kept in the fridge and served later?
Yes, these will stay fine in the fridge, and you can just serve them chilled or heat them in the oven before serving.
Can I spice up this recipe?
Yes, instead of paprika, you can add chili or white pepper. In addition, you can add chopped-up green peppers for an added zing.
