Red Bell Peppers Stuffed with Homemade Cheese
Each component of this dish has a specific taste - red peppers are sweet and the filling is a little salty and garlicky. When combined and baked, this dish transforms into a mouthwatering experience. Roasted sweet peppers stuffed with homemade cheese take only 40 minutes to make. Try sprinkling them with fresh dill or parsley before serving!
Equipment
- Chef's knife
- baking pan
- bowl
Ingredients
- 6 red sweet bell peppers
- 400 g homemade cheese
- 8 garlic cloves
- spring onion
- fresh dill
- fresh parsley
- black pepper
- ½ teaspoon salt
- 1 tbsp mayonnaise
- Vegetable oil for brushing
Instructions
- Wash and slice the peppers in half. Remove the seeds and cut the tails.
- Brush the peppers with vegetable oil and put them on a baking pan lined with parchment paper.
- Soften the homemade cheese with a fork, add mayonnaise, salt, and black pepper, and mix well in a bowl. There is no need to use a blender, as the cheese will become liquid.
- Chop spring onion, dill, and parsley finely. You can substitute spring onion with fresh chives and parsley with cilantro.
- Add the greens to the mixture and mix well. Taste if you need to add more salt.
- Preheat the oven to 180 C (400 F).
- Stuff pepper halves with the cheese mixture. Ensure they are not overstuffed, as the cheese will melt in the oven. If you want, sprinkle each pepper half with Parmesan or shredded hard cheese. However, this is optional.
- Close the baking pan with foil and transfer it to the oven. Bake for 20 minutes. Open the foil and roast for another 5 minutes. (We keep the stuffed peppers in the oven for 25 minutes because we want to have the peppers roasted).
- Serve warm. (You can refrigerate the leftovers; however, the stuffed peppers taste best when fresh from the oven).