Roasted Red Peppers with Spinach and Cream Cheese Filling
Roasted Red Peppers with Spinach and Cream Cheese Filling
Ingredients
For the Stuffed Peppers
- 4 long red pointed peppers, such as Palermo peppers
- 5 ounces fresh spinach, finely chopped
- 7 ounces cream cheese, softened, or soft goat cheese
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1 tablespoon fresh dill, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the pepper halves in a single layer.
⏱️ 5 min•🌡️ 375
- 2
Wash the long red pointed peppers thoroughly. Carefully slice each pepper lengthwise in half and remove the seeds and white membranes. Place the hollowed-out pepper halves cut-side up in the prepared baking dish.
⏱️ 5 min
- 3
In a medium mixing bowl, combine the finely chopped fresh spinach and the softened cream cheese (or soft goat cheese). Mix thoroughly with a spoon or spatula until the spinach is evenly distributed and the mixture is well combined and uniform in color.
⏱️ 7 min
- 4
Season the spinach and cheese filling with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Mix again to ensure the seasonings are well incorporated.
⏱️ 2 min
- 5
Generously stuff each hollowed-out red pepper half with the spinach and cream cheese filling. Divide the filling evenly among all pepper halves.
⏱️ 6 min
- 6
Drizzle the stuffed peppers liberally with 2 tablespoons of olive oil, ensuring some oil coats the peppers and the filling.
⏱️ 1 min
- 7
Bake the stuffed peppers in the preheated oven for 30-35 minutes, or until the peppers are tender and slightly charred, and the cheese filling is bubbly, melted, and golden-brown on top.
⏱️ 35 min•🌡️ 375
- 8
Carefully remove the baking dish from the oven. Garnish the roasted peppers with fresh chopped dill before serving warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Red Peppers with Spinach and Cream Cheese Filling
Ingredients
For the Stuffed Peppers
- 4 long red pointed peppers, such as Palermo peppers
- 5 ounces fresh spinach, finely chopped
- 7 ounces cream cheese, softened, or soft goat cheese
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1 tablespoon fresh dill, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the pepper halves in a single layer.
⏱️ 5 min•🌡️ 375 - 2
Wash the long red pointed peppers thoroughly. Carefully slice each pepper lengthwise in half and remove the seeds and white membranes. Place the hollowed-out pepper halves cut-side up in the prepared baking dish.
⏱️ 5 min - 3
In a medium mixing bowl, combine the finely chopped fresh spinach and the softened cream cheese (or soft goat cheese). Mix thoroughly with a spoon or spatula until the spinach is evenly distributed and the mixture is well combined and uniform in color.
⏱️ 7 min - 4
Season the spinach and cheese filling with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Mix again to ensure the seasonings are well incorporated.
⏱️ 2 min - 5
Generously stuff each hollowed-out red pepper half with the spinach and cream cheese filling. Divide the filling evenly among all pepper halves.
⏱️ 6 min - 6
Drizzle the stuffed peppers liberally with 2 tablespoons of olive oil, ensuring some oil coats the peppers and the filling.
⏱️ 1 min - 7
Bake the stuffed peppers in the preheated oven for 30-35 minutes, or until the peppers are tender and slightly charred, and the cheese filling is bubbly, melted, and golden-brown on top.
⏱️ 35 min•🌡️ 375 - 8
Carefully remove the baking dish from the oven. Garnish the roasted peppers with fresh chopped dill before serving warm.
⏱️ 2 min