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Stuffed Roasted Peppers with Cheddar and Herbs

These roasted peppers are filled with a savory mixture of cheddar cheese, fresh herbs, and smoky paprika, then baked until tender and golden. The dish features vibrant, caramelized peppers with a warm, cheesy interior that offers a comforting yet flavorful experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably red, yellow, or orange
  • 1 cup cheddar cheese shredded
  • 1/4 cup fresh herbs such as parsley, basil, or chives, chopped
  • 1 tsp smoked paprika
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Rinse the peppers, then slice the tops off and remove seeds and membranes carefully to create a hollow cavity in each.
  2. In a mixing bowl, combine the shredded cheddar, chopped herbs, minced garlic, smoked paprika, and a drizzle of olive oil. Mix until well blended and the ingredients are evenly distributed.
  3. Stuff each pepper cavity generously with the cheese and herb mixture, pressing down gently to pack the filling in evenly.
  4. Place the stuffed peppers upright on a baking sheet lined with parchment paper or a silicone mat. Drizzle the outside of the peppers with a bit of olive oil and season with salt and pepper.
  5. Bake in the preheated oven for about 25-30 minutes, until the peppers are softened and lightly caramelized, and the cheese is bubbling and golden.
  6. Remove the peppers from the oven and let them cool slightly for a few minutes. The peppers will be tender with a crispy top layer of cheese and fragrant herbs.

Notes

For extra flavor, add a splash of balsamic glaze before serving or sprinkle with additional fresh herbs.