Cheese-Stuffed Sweet Bell Peppers

Stuffed peppers


Nikolay_Donetsk / Getty Images 

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 4 servings
Nutrition Facts (per serving)
592 Calories
47g Fat
9g Carbs
33g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 592
% Daily Value*
Total Fat 47g 60%
Saturated Fat 25g 123%
Cholesterol 216mg 72%
Sodium 1267mg 55%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 33g
Vitamin C 41mg 204%
Calcium 942mg 72%
Iron 1mg 6%
Potassium 234mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 grated Parmesan cheese

  • 1/2 teaspoon salt

  • 2 large eggs, beaten

  • 1/4 teaspoon freshly ground black pepper

  • 4 large bell peppers, seeded, pith removed, and tops reserved

  • Cooking spray

  • 1 tablespoon olive oil

Steps to Make It

  1. 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.

  2. Heat oven to 350 degrees. In a medium bowl, mix together herbed cheese, Parmesan cheese, eggs, salt, and pepper until light and fluffy.

  3. 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.