Cheese-Stuffed Roasted Peppers

Cheese-stuffed roasted red peppers are delicious both warm and cold. They can be served as a side dish to roasted meat and fish, as an appetizer, a snack, or even as a main dish accompanied by roasted potatoes and a large bowl of seasonal salad. The possibilities are endless, so be sure to try them!

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Bell pepper, red, fresh

  • 500 g Cheese, feta

  • 100 g Cheese, edamame

  • 2 spoons Sour cream

  • 2 pod Garlic, fresh

  • 1 piece Egg, fresh

  • pieces Salt, table

  • pieces Oil, vegetable oil, canola

Steps

  1. Wash the peppers and dry them with paper towels. Cut off the tops (the part with the stem) and remove all the seeds from the inside.

  2. In a bowl, crumble the soft cheese with your fingers. Mix it with sour cream, grated cheese, minced garlic, and a beaten egg. Season the filling to taste with pepper and/or salt.

  3. Preheat the oven to 180 degrees Celsius. Line a low baking dish with parchment paper. Stuff the hollowed peppers with the prepared filling (there's no need to fill them to the top, as they will shrink during baking), arrange them in the baking dish, and drizzle with a little oil. Bake in the preheated oven for 40 to 50 minutes. Optionally, turn them during baking to ensure they are nicely browned on all sides.

  4. Before serving, you can remove the skin from the roasted peppers. Serve them warm or cold.

Nutrition Information (Per 100g)

  • Calories: 139.6 kcal
  • Fat: 9.56 g
    • Saturated Fat: 6.11 g
  • Carbohydrates: 4.88 g
    • Sugars: 3.51 g
  • Protein: 6.76 g
  • Fiber: 1.04 g

Advice

Optionally, add some chopped parsley to the filling.