The last time I had stuffed peppers with cream cheese at a brunch, I wasn’t impressed. In fact, I was so disheartened that I didn’t feel like using these peppers to stuff with cream cheese because it reminded me of that bland pepper. When I got these robust peppers at the farmers’ market, I knew these are made for stuffing. I decided to make a darn good stuffed pepper to make me forget about the one that scarred me.
After taking a bite into the cream cheese laden pepper filled with purple olives and copious amounts of garlic that would keep a vampire at bay for several nights, I knew what was missing in the abovementioned bland pepper – the stinking rose! It has the power to transform flavour like no other spice. It uplifts all the other ingredients. Heck, it perks up even the most mundane broccoli. I didn’t keep them in the oven for too long because I was afraid the cream cheese would dry out. Good call. Needless to say, everyone polished off the plate of stuffed peppers in a jiffy.
I can imagine goat cheese being such a delicious stuffing too, topped with some fresh mozzarella. And to take it a level higher: wrap it in bacon and then cook it on a grill. I used local chillies, but you could use larger than regular sized (easier for stuffing) jalapeños too.
Cream Cheese Stuffed Peppers
Serves: 4-6 as a side dish
250g / 10 oz chilli peppers, halved and deseeded
1 package / 225g cream cheese
4 tbsp black olives, chopped
1 teaspoon chopped garlic (of course, I used more)
½ tsp salt
2 tbsp fresh herbs ( mint, basil or thyme)
- Preheat the oven to 175C/350F. Grease a baking sheet and place the cut peppers open side up and roast for 7-9 minutes. The peppers will crackle away. Remove from oven, let it cool.
- In a bowl combine all the ingredients for the stuffing. Check for seasoning.
- Stuff the filling into cooled peppers (a piping bag can be really neat) and refrigerate for 20 minutes until the cheese firms up.
- Place the stuffed peppers on the baking sheet again and bake at 175C/350F for 7-9 minutes until golden spots being to appear on the surface of the cheese.
- Serve warm.