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Cream Cheese Stuffed Peppers have the magic look of party food and the comfort of a weeknight dinner all in one bite You get the richness of a cheesy beef filling tucked inside sweet roasted peppers and best of all they are even better for leftovers the next day
The first time I set out to make these I honestly did not realize how filling they would be Half a pepper totally did me in and now we love having extra for lunch the next day
Ingredients
- Bell peppers: halved and scooped out Look for bright glossy skin and a firm feel at the market
- Ground beef: gives the filling richness and structure Choose eighty five percent lean for best flavor
- Cream cheese: softens the mixture making it ultra creamy Try to use full fat for texture
- Taco seasoning: adds depth and a Tex Mex kick If you like spicy buy a hot blend
- Garlic powder: brings extra savory flavor Reach for a fresh jar so it is pungent and not flat
- Salsa: gives moisture and tang Chunky fresh salsa makes the best result
Step by Step Instructions
- Prep the Bell Peppers:
- Slice your bell peppers vertically through the stem and remove all seeds and membranes Place them on a baking dish cut side up so they do not topple over
- Brown the Beef:
- Warm a skillet over medium heat Add ground beef and cook breaking it up with a spoon until no longer pink This step builds that craveworthy meaty flavor
- Mix the Filling:
- Turn the heat down to low Stir in the cream cheese taco seasoning garlic powder and salsa Let it melt together until you have a thick even mixture This is the secret for a creamy hearty filling that does not split
- Stuff the Peppers:
- Carefully spoon the warm beef and cheese mixture into each pepper half Fill to the top but do not overpack or they will overflow in the oven
- Bake until Tender:
- Place the stuffed peppers in a preheated oven at three hundred fifty degrees Bake for twenty five minutes or until the peppers soften but still hold their shape The tops will be bubbling and golden
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I always look forward to the tang and richness the cream cheese brings It is the ingredient my kids ask about first and makes this recipe memorable at every gathering
Storage Tips
Stuffed peppers keep well in the fridge covered for up to four days They reheat beautifully in the microwave or oven If you want to freeze leave off any fresh toppings and pack them into an airtight container Thaw overnight and reheat gently to keep the filling creamy
Ingredient Substitutions
Try ground chicken or turkey for a lighter take Mix in black beans or corn for extra texture If you are dairy free use a vegan cream cheese or blend up soaked cashews with lemon juice for a creamy swap
Serving Suggestions
These peppers are sturdy enough for a main course Serve with simple rice or a leafy green salad For extra crunch scatter fresh chopped cilantro or diced green onions on top Sour cream and avocado slices pair perfectly too
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Cultural Context
Stuffed peppers show up all over the world In this version the taco spices and salsa give a nod to Tex Mex flavors I always loved seeing a dish like this at family gatherings because it is hearty and comforting
Recipe FAQs
- → Can I use other types of bell peppers?
Absolutely! Red, yellow, orange, or green bell peppers all work and offer unique flavors and sweetness.
- → Is it possible to swap ground beef with another protein?
Yes, ground turkey or chicken can be substituted for a lighter filling with equally delicious results.
- → Do I need to pre-bake the peppers before stuffing?
Pre-baking is optional, but briefly softening the peppers before filling can make their texture more tender.
- → Can these be prepared ahead for meal prep?
Definitely! These stuffed peppers taste great reheated and make convenient leftovers for busy days.
- → What toppings pair well with these peppers?
Try adding fresh cilantro, sliced green onions, or a spoonful of extra salsa for added freshness and flavor.