Easy stuffed sweet peppers recipe

Usually when people think of vegetable, they think of something plain, most of the times boring. Not when I think of these cream cheese stuffed sweet peppers!
Who said that vegetables have to be boring?

stuffed sweet peppers

Well again, I guess that the main ingredient needed in the kitchen is creativity.
Especially when it comes to vegetables, and if you have kids, you really need to reinvent the wheel.

In that case, this sweet stuffed peppers appetizer is one of the best to go to options.
Healthy and delicious, those stuffed sweet peppers are gonna steal your heart from the very first bite.

Stuffed with an extra light cream cheese it’s so delicious that melts in your mouth.

I have particularly choose ramiro peppers cos it has a total different mix of flavors than regular peppers.

The definitely look like big huge indian chilly peppers, but that’s not what they are.
They are sweet yet with a subtle tangy kick.

Trust me once you try it you will want to cook it every day.

If you are looking for more vegetables side dish check these super tasty courgette rolls or my recipe for these delicious spanish patatas bravas.

If you make this recipe, I would love to see your photos!
Tag me @foodtoheartblog on Instagram when you are sharing your fantastic plates!
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These are the things you are going to need to cook some delicious and easy stuffed sweet peppers.

stuffed sweet peppers

Ingredients for 4 serves of stuffed sweet peppers

2 ramiro sweet peppers
250gr soft cheese
50gr capers
80gr grated parmesan cheese
20gr grated parmesan cheese
100gr green pitted olives
natural breadcrumbs
1 tsp garlic powder
olive oil
black pepper
fresh chopped parsley



A mention before everything else goes to the capers. If you buy them in brine or cured in coarse salt changes everything.

The ones in brine are basically not that salty, and if you want to make it less savoury you just need to rinse them in cold water.

The ones that come in glass jars cured in coarse salt are basically gonna give you an heart attack if you used them straight out of the jar.
Extreamly salty they need to be in cold water for at least 1/2 hour and you have to change the water several times.

So I don’t suggest you to buy these ones, but if you really have to, use them but don’t forget to wash them as I said.

Wash the peppers and dry them with kitchen paper towel.
With a sharp knife cut both the peppers vertically and carefully take the central core and eventual seeds out.
Place the peppers in a tray with some oil at the bottom.

Cut the oilves in two half.

In a medium bowl place the soft cheese, the capers, the olives and the 80gr of grated parmesan and a light drizzle of olive oil.
Fix with black pepper and mix everything with a spatula.

Use a spoon to fill up the half peppers with the mix you have just prepared.

Mix the bread crumbs with the garlic powder, chopped parsley, some black pepper and the 20gr of parmesan.

Cover the top of the sweet stuffed peppers with the bread mix and put in a preheated oven for 20 minutes @ 180C

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Your stuffed sweet pepper are ready!

stuffed sweet peppers

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