Cheese Stuffed Peppers are packed with colorful bell peppers topped with melted cheese. A cheesy treat for vegetarian lovers. Stuffed Pepper is an Italian style appetizer that can easily double as a main dish once paired with the right kind of accompaniments. Try stuffed peppers recipe this week and serve it alongside some toasted garlic bread, creamy pasta or a seasonal salad.
Italian food is always a winner on the family table. It’s not too spicy so kids won’t fuss, it has enough veggies and protein to keep us the meal planners content and then there’s cheese to keep everyone happy. This Italian style stuffed pepper recipe is an excellent family dinner cum snack for any day of the week. It is fairly versatile as well.
For the stuffing, you can use any kind of seasonal vegetables – carrot, beans, potato, mushroom, meat – beef, minced chicken, bacon, or a variety of grains like – quinoa, rice, couscous. Either way, it tastes only delicious and fulfilling.
I have used Mother Dairy Cheese to get a slightly crusty layer on top of peppers. At times I like to enjoy Mother Dairy Cheese Cube on its own. Simply cubed, seasoned with pepper and I am all sorted for the quick evening snack. You can watch the step-by-step process to make these stuffed peppers at Mother Dairy Fresh Delights Instagram Handle.
Making The Stuffed Peppers:
The peppers are the hero in this appetizer recipe so it’s very important that you choose good quality ones. They need to be firm. With smooth, relatively unblemished skins. Wash them thoroughly in salt water before use and carefully scoop out the insides (seeds and the white skin) to give a nice bowl shape for the stuffing. Like I mentioned earlier, this stuffed pepper recipe can be easily customized as per your preference.
When making stuffed peppers for a large gathering or party, prepare the stuffing and bell peppers in advance and keep in the fridge. Simply assemble and bake just before serving. Freezing the stuffed pepper is not ideal as they can get soggy and may not retain the crunch. With stuffing did beforehand stuffed pepper is one of the easy to pick together party snack. Always a crowd favorite vegetarian snack or side dish.
Ingredients
Ingredients For The Covering:
- ▢ 3 - 4 bell peppers
Ingredients For Stuffing:
- ▢ 1 medium-size onion, fine chopped
- ▢ 1 tablespoon chopped garlic
- ▢ 1 Cup Mixed Vegetables (mushroom, carrot, french beans), fine chopped
- ▢ ¼ Cup sweet corn kernels
- ▢ ¼ Cup pasta sauce, ( see recipe here )
- ▢ Salt to taste
- ▢ ½ teaspoon black pepper
- ▢ 1 teaspoon Italian Herbs Mix
- ▢ 1 Cup processed cheese, grated
- ▢ 2 tablespoon cooking olive oil
Instructions
Preheat Oven:
- Preheat oven at 180 degrees Celcius. Grease a baking tray with a teaspoon of oil. Set aside till required. Meanwhile, prepare the stuffing and peppers.
Prepare the Peppers:
- Wash and pat dry the peppers. Use a small knife to cut a wide circle around each bell pepper stem to remove the tops. Cut each pepper into equal halves. Remove the seeds and white skin from inside the peppers. Set aside.
Prepare the Stuffing:
- Heat olive oil a frying pan. Add chopped garlic and onion. Saute for 3 - 5 minutes or till translucent.
- Now, add the chopped vegetables, sweet corn kernels, salt, black pepper, Italian seasoning mix, and pasta sauce . Mix nicely, cover and cook till vegetables are nicely done. Turn off the heat.
- Add half of the grated cheese and combine.
Stuff the Peppers:
- Evenly divide the mixture among the peppers. Stuff each pepper tightly with the stuffing. Sprinkle the remaining cheese over peppers.
Bake the Peppers:
- Bake until the peppers are softened but not mushy and the cheese on top is nicely melted and golden, about 30 - 40 minutes.
- Sprinkle fresh coriander or parsley on top. Serve stuffed pepper immediately.
Recipe Notes:
Nutrition
Thanks to our friends at Mother Dairy for sponsoring this post, and making sure we always eat the best of dairy produce.
We follow a strict NO SPAM Policy
Cheese Stuffed Peppers Recipe
Ingredients
Ingredients For The Covering:
- 3 - 4 bell peppers
Ingredients For Stuffing:
- 1 medium-size onion, fine chopped
- 1 tablespoon chopped garlic
- 1 Cup Mixed Vegetables (mushroom, carrot, french beans), fine chopped
- ¼ Cup sweet corn kernels
- ¼ Cup pasta sauce, ( see recipe here )
- Salt to taste
- ½ teaspoon black pepper
- 1 teaspoon Italian Herbs Mix
- 1 Cup processed cheese, grated
- 2 tablespoon cooking olive oil
Instructions
Preheat Oven:
- Preheat oven at 180 degrees Celcius. Grease a baking tray with a teaspoon of oil. Set aside till required. Meanwhile, prepare the stuffing and peppers.
Prepare the Peppers:
- Wash and pat dry the peppers. Use a small knife to cut a wide circle around each bell pepper stem to remove the tops. Cut each pepper into equal halves. Remove the seeds and white skin from inside the peppers. Set aside.
Prepare the Stuffing:
- Heat olive oil a frying pan. Add chopped garlic and onion. Saute for 3 - 5 minutes or till translucent.
- Now, add the chopped vegetables, sweet corn kernels, salt, black pepper, Italian seasoning mix, and pasta sauce . Mix nicely, cover and cook till vegetables are nicely done. Turn off the heat.
- Add half of the grated cheese and combine.
Stuff the Peppers:
- Evenly divide the mixture among the peppers. Stuff each pepper tightly with the stuffing. Sprinkle the remaining cheese over peppers.
Bake the Peppers:
- Bake until the peppers are softened but not mushy and the cheese on top is nicely melted and golden, about 30 - 40 minutes.
- Sprinkle fresh coriander or parsley on top. Serve stuffed pepper immediately.
Notes
Nutrition
Egg Paratha is a fulfilling and protein-packed Indian breakfast recipe. A simple whole-wheat paratha layered with a cheesy egg mixture is what this breakfast recipe is all about.
On the nutrition front, it is loaded with protein and the carb content required for a good burst of energy that will keep you going till lunch or longer.
Punjabi breakfasts are typically rich and filling, with an onus on ingredients that help one survive the hard day at fields, generate enough energy to carry out physical tasks and stay replenished till the next meal.
This favorite family breakfast is easy to prepare, scrumptiously flaky, slightly crisp and is perfect to start the day.
Eggs for breakfast: If you aren’t already aware of it, eggs are a major source of energy and protein. If you an egg lover, this egg paratha recipe is a delightful way to eat eggs for breakfast.
Anda paratha can be served up with a couple of chutneys on the side and a steaming hot cup of tea to go with it. Can you feel the bliss already?
To make the stuffed egg paratha more interesting, we have graced it with loads of cheese — an indulgent and gratifying twist to the anda paratha.
We have used the Mother Dairy Cheese Cube for this stuffed egg paratha recipe. You can watch the step-by-step process to make these stuffed peppers at Mother Dairy Fresh Delights Instagram Handle.
How To Make Egg Paratha?
Anda Paratha can be prepared in many ways. Some methods recommend the egg mixture layered between two separate sheets of paratha.
On the other hand, in Mughlai paratha egg mixture is spooned into the paratha layer and then sealed like an envelope. In this method, we are cooking the paratha first, spreading a generous layer of egg mixture, cook it and at last, fold the paratha into the half.
Meal-Prep Tips For Egg Paratha:
The dough for the paratha can be kneaded the night before and stored in the fridge.
You can use frozen paratha or readymade roti available in the supermarket as well if you are short on time.
Prepare the vegetables for the egg paratha during the previous night and store it in an airtight container in the fridge.
Egg Recipes For Breakfast You Might Like:
Indian Style Shakshuka
Schezwan Egg Dosa
Whole Wheat Pancakes
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Ingredients
Ingredients for paratha dough:
- ▢ 2 Cup Whole Wheat Flour (atta)
- ▢ Water to bind dough
- ▢ 1 teaspoon oil
Ingredients For Egg Stuffing:
- ▢ 4 eggs
- ▢ 1 Cup Mother Dairy Cheese Cube, grated
- ▢ 1 onion, fine chopped
- ▢ 1 green chilli, fine chopped
- ▢ 2 tablespoon fresh coriander, chopped
- ▢ Salt to taste
- ▢ ½ teaspoon red chilli powder
- ▢ 2 tablespoon tomato ketchup
- ▢ Oil to cook Paratha
Instructions
Prepare the dough:
- Bind soft to touch yet firm chapati dough with whole wheat flour and water. Coat with oil. Cover with a kitchen towel and set aside.
Prepare egg stuffing:
- Whisk eggs, onion, cheese and the remaining ingredients until well combined.
Prepare Egg Paratha:
- Heat a flat pan (tawa).
- Roll out a round paratha with one small portion of the dough.
- Place the paratha on pan, cook from both the sides, smear with a teaspoon of oil and cook till little bit crisp.
- Now, pour ¼ Cup of egg mixture over the paratha. Cook for 2 – 3 seconds. Flip and cook the egg side nicely.
- Once again, flip the paratha, add more grated cheese and fold the paratha into half. Press gently and cook for few seconds till cheese is nicely melted.
- Cut into half and serve immediately with ketchup and chutney.
Recipe Notes:
Nutrition
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