Cheese-Stuffed Roasted Bell Peppers

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An easy, flavorful app!

What’s our idea of the perfect appetizer? It combines three must-have qualities. First, it features a superfood ingredient that’s packed with vitamins, minerals, and antioxidants. Second, it combines that superfood with a complementary ingredient that it so delectable, it makes each bite a treasure. And third, it needs a beautiful presentation, one that makes it stand out on the plate and draws the eye of our guests!

OK, we left out another very important quality of any great, healthy appetizer recipe: ease of preparation! These roasted bell pepper rolls contain only three ingredients, and are a cinch to put together. Whether your friends and family are texting to let you know that they’re stopping by, or you’re running late to a potluck, simply roast your peppers while you get dressed and ready, and then roll them with your cream cheese and sprinkle with chives for a combination of flavors and colors that will wow everyone who samples them!

When bell peppers are roasted, their sweet flavor is intensified, making them a delicious veggie ingredient. And cream cheese, with its creamy texture and mild flavor, pairs perfectly with your peppers for a delicious taste combo. Chives round out the flavor profile, and give these healthy veggie appetizers a distinctive look that will dress up any appetizer platter! Your guests will be eager for second helpings!

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Cheese-Stuffed Roasted Bell Peppers

Easy to prepare, rich in healthy ingredients, and looks fantastic, you couldn't ask for more from a tasty appetizer.
Yield 8 people
Serving Size 1 stuffed pepper
Course Appetizer
Cuisine Universal

Ingredients

  • 2 bell peppers preferably red or yellow
  • 7 ounces cream cheese low-fat, softened
  • 2 tablespoons chives diced

Instructions

  • Preheat the oven to 400 degrees F.
  • Place the whole bell peppers on a baking sheet and bake for 40 - 45 minutes.
  • Use tongs and immediately place in a heatproof bowl, cover and seal the top with foil or plastic wrap for 15-20 minutes. When peppers have cooled enough to handle, remove the peelings. Slice peppers in half and remove stem and seeds. Slice each pepper vertically once more, for a total of 8 slices.
  • Lay each slice on a plate then pat it dry with a paper towel. Spread 1-2 tablespoons of cheese over each slice and sprinkle with chives. Roll peppers and refrigerate until ready to serve.
  • Tip: If there's any leftover cheese spread, enjoy on wheat crackers or as a veggie dip.

Nutrition Information

Serving: 1stuffed pepper | Calories: 59kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 118mg | Fiber: 1g | Sugar: 3g |
SmartPoints (Freestyle): 3
Keywords Budget-Friendly, Diabetic-Friendly, Gluten-Free, Keto

Have you made this recipe?
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More Delicious Recipes with Peppers:

Stuffed Bell Peppers

Bell Pepper Candy

Slow Cooker Southwestern Stuffed Peppers

Zucchini-Bell Pepper Pizza

Raw Red Pepper Soup

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

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