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Cream Cheese Stuffed Peppers (baked or grilled) Recipe

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This recipe for Cream Cheese Stuffed Peppers (baked or grilled) is from The Thomas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound mini-sweet peppers
▢8 ounces cream cheese softened
▢8 ounces shredded white cheddar cheese divided
▢4 green onions thinly sliced
▢2 teaspoons chili powder
▢1 teaspoon garlic powder
▢1 teaspoon cumin
▢½ teaspoon crushed red pepper flakes optional
▢1 teaspoon lemon juice
▢½ teaspoon kosher salt
▢fresh parsley for garnish
Directions:
Directions:
Preheat the oven to 350 F degrees. Line a large baking sheet with parchment paper.

Slice the bell peppers lengthways and remove the seeds. Do not remove the stems or cut off the tops or bottoms.

In a small bowl, mix together the softened cream cheese, 4 ounces of the shredded cheddar, green onions, chili powder, garlic powder, cumin, lemon juice, salt, and red pepper flakes.

Spoon the filling into the peppers. Arrange in a single layer on the baking sheet. Sprinkle with the remaining cheese.


Bake for 20 minutes or until the cheese has browned. Garnish with fresh parsley and serve warm. You can also grill these peppers over medium heat for 12-15 minutes
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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