Cheese Stuffed Peppers
These cheese stuffed peppers are an easy stovetop recipe featuring tender peppers filled with creamy ricotta cheese and cooked to melty, blistered perfection in a skillet.
Servings: 8 servings
Equipment
Ingredients
- 8 banana peppers or cubanelle peppers
- ¼ to ⅓ cup vegetable oil
- 15 ounces tub of ricotta cheese
- ½ cup crumbled feta cheese
- ¼ cup grated parmesan cheese
- 2 green onions sliced into thin rounds, white and light green parts, only
- 3 garlic cloves minced
- ½ to 1 teaspoon dried herbs like thyme, oregano, or Italian seasoning
- 1 tablespoon chopped fresh parsley
- salt and freshly ground black pepper to taste
- sprinkle of salt for each pepper
Instructions
- Prep the peppers. Wash the peppers and dry them with paper towels. Cut the tops off and, using a knife, lightly scrape and remove all the seeds. Set aside.
- Make the filling. In a mixing bowl, combine the ricotta cheese, feta cheese, parmesan cheese, green onions, garlic, dried herbs, parsley, salt, and pepper; mix until smooth and completely incorporated.
- Stuff the peppers. Using a butter knife or a small spoon, fill the peppers with the cheese mixture.
- Heat the skillet. Heat the oil in a cast iron skillet. Use enough oil to cover the bottom of the skillet, and come up about 1/4-inch on the sides of the skillet.
- Cook. Add the peppers to the skillet; cook them over medium-low heat, turning occasionally, until the peppers are blistered all over and the filling is piping hot and melting; about 8 to 10 minutes. Depending on the size of your skillet, you will have to cook the peppers in batches.
- Finish and serve. Remove from heat and transfer the stuffed peppers to a serving plate. Add a sprinkle of salt over each pepper and serve.
Nutrition
Serving: 1stuffed pepper | Calories: 102kcal | Carbohydrates: 1g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 11mg | Sodium: 154mg | Potassium: 44mg | Fiber: 0g | Sugar: 0g | Vitamin A: 175IU | Vitamin C: 9.8mg | Calcium: 86mg | Iron: 0.3mg
