Delicious Snacking Stuffed Peppers: A Perfect Snack or Side
Snacking stuffed peppers are the perfect way to satisfy your cravings while enjoying a healthy, flavorful treat. Whether served as a side dish, snack, or main course, these stuffed peppers are versatile and can be enjoyed warm or cold. Packed with creamy ricotta, tangy cream cheese, and a blend of aromatic herbs, this recipe is an easy-to-make, delicious option for any occasion.
Ingredients for Snacking Stuffed Peppers
- Sweet Peppers: The main ingredient, sweet seedless snacking peppers, adds a satisfying crunch and sweetness that pairs perfectly with the creamy filling. You can also use bell peppers cut into strips if preferred.
- Ricotta & Cream Cheese: These two cheeses create a rich, creamy filling that is the perfect balance of flavor and texture.
- Herbs & Seasonings: Garlic, onion salt, smoked paprika, and fresh herbs like basil, chives, or parsley bring the stuffing to life with fresh, aromatic flavors.
How to Make Snacking Stuffed Peppers
- Prep the Peppers: Wash and dry the sweet snacking peppers. Slice them lengthwise and remove the green stems. Lay the peppers flat on a tray.
- Prepare the Filling: In a small bowl, combine ricotta cheese, cream cheese, minced garlic, onion salt, pepper, smoked paprika, and fresh herbs. Mix well until all ingredients are incorporated. Taste-test and adjust seasonings to your preference.
- Stuff the Peppers: Spoon the creamy mixture into each pepper half, filling them generously.
- Serve: For a refreshing snack, serve the stuffed peppers cold. If you prefer them warm, bake the stuffed peppers at 375°F for about 10 minutes or until the peppers are tender, and the filling is heated through. Allow them to cool slightly before serving.
Recipe Notes
- Customization Options: The beauty of this recipe is its versatility! Swap out fresh herbs for dry Italian seasoning or taco seasoning. You can also add chopped nuts, such as toasted pine nuts or walnuts, for added crunch and flavor.
- Freezer-Friendly: To make these peppers in advance, arrange the stuffed peppers on a baking sheet and flash freeze them for two hours. After freezing, transfer them to individual freezer-safe bags for easy storage. When you’re ready to eat, simply reheat them in the oven.
Why You’ll Love Snacking Stuffed Peppers
These snacking stuffed peppers are not only quick and easy to prepare, but they’re also perfect for meal prepping and snacking throughout the week. Whether you’re looking for a healthy, satisfying lunch or a party-worthy snack, these stuffed peppers will impress your guests and satisfy your cravings. Plus, with endless variations to choose from, you can customize them to suit any flavor profile.
This Recipe is in my Cookbook, From Scratch!
I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.
From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:
Check Out The Pantry Labels
In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.
Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.
Snacking Stuffed Peppers
Ingredients
- 16 ounces seedless sweet peppers
- 1 cup ricotta cheese
- 4 ounces cream cheese
- 1 tablespoon minced garlic or garlic flakes
- 1 teaspoon onion salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- ⅛ cup fresh chopped herbs like basil chives or parsley
Instructions
- Wash and dry the sweet seedless snacking peppers. Slice in half lengthwise and remove the green stem. Lay flat on a tray.
- Note: You can also use bell peppers cut into thin strips.
- In a small bowl, add ricotta, cream cheese, garlic, onion salt, pepper, smoked paprika, and fresh chopped herbs. Mix until combined.
- Taste-test the filling, and adjust seasonings to preference if necessary.
- Spoon the mixture evenly into each halved pepper, filling to the brim. Serve cold if you want a refreshing snack.
- If you want to serve warm, bake for around 10 minutes at 375°F or until peppers are tender and the filling is heated through. Allow stuffed peppers to cool slightly before serving.
