|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 41mg||204%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for cheese-stuffed sweet bell peppers is filled with herbed cheese and makes a delicious meatless main course or side dish. Eastern Europeans across the board love peppers of all types. From banana peppers to Hungarian wax peppers to sweet bell peppers, they are represented in dishes in every kitchen. Multicolored peppers look pretty on the plate, but green peppers will do. And, if you care for a little zip, use a hotter pepper. They can be served as is or slathered with a tomato sauce, as is done in Croatia.
1 pound herbed cheese
1/2 cup Parmesan cheese, grated
1/2 teaspoon salt
2 large eggs, beaten
1/4 teaspoon pepper
4 bell peppers, seeded, pith removed, and tops reserved
1 tablespoon olive oil
Note: Buying herbed cheese can be a little expensive, so an alternative is to make your own using the filling from our Hungarian cheese-stuffed wax peppers recipe.
Heat oven to 350 degrees. In a medium bowl, mix together herbed cheese, Parmesan cheese, eggs, salt, and pepper until light and fluffy.
Line a baking pan with foil and lightly coat with cooking spray. Fill the peppers and replace reserved tops. Place in prepared baking pan, brush lightly with olive oil and bake 45 minutes or until peppers are tender and cheese has expanded and is golden. These peppers reheat well and can be frozen after baking and cooling.