TDM CCN Header

17 October 2015

Cheese-Stuffed Roasted Bell Peppers


I like creating food with less ingredients as possible and these Cheese-Stuffed Roasted Bell Peppers use only three basic ingredients: bell peppers, cream cheese and chives. If you really want to stretch it, you can skip the chives. But only if you can't find them or you don't like the oniony taste like my husband. He takes his time in picking them away one by one. I always tell him that he is missing out on such a delicious combination of flavors but any uncooked relative of the allium family really can't stay on his plate.


Instead, I am not one who skips the onions. I can eat them raw in salads when they are sweet and mild like the ones from Tropea or in this case, chives. Ok, maybe I wouldn't be 100% confident in speaking with you without three meters in between us because as much as some onions are light, the oniony smell can still float in the air. 

I have a couple of chive plants that keep on giving green blades all-year-round and beautiful violet flowers in spring. Using them as garnishing gives the dishes a big plus on colors and taste.


This recipe is fairly easy. First, you will have to roast the peppers in the oven then peel off the scorched skin, spread the cream cheese then roll. A cinch, isn't it? Just don't make the rolls or they will be hard to handle both in rolling and in eating. To get the full recipe of this Cheese-Stuffed Roasted Bell Peppers with the right quantities and procedure, go to Skinny Ms., a site dedicated to good health where I create recipes.

More Easy Appetizer Recipes:

3 Easy and Inexpensive Egg Roll-Ups  
Spinach Parmesan Balls With Pears & Almonds  
Chicken, Spinach and Parmigiano Reggiano Balls With Sautéed Tomatoes