Easy Cream Cheese Stuffed Peppers Recipe
These cream cheese stuffed peppers can be made into a simple vegetarian version meal, or you can level it up by adding cooked ground turkey to make it a high-protein meal. Perfect for low-carb meal prep.
Ingredients
For the basic cream cheese sfuffed peppers:
- 20 mini bell peppers or baby bell peppers halved and seeded
- 8 oz full-fat cream cheese ( or only 5 oz if you plan on adding turkey) softened to room temperature
- 2 tbsp fresh chives finely chopped
- 1 tsp garlic powder
- 1 tsp dried Italian herbs oregano, basil, thyme mix
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup shredded sharp cheddar cheese
- Red pepper flakes for a little kick (optional)
For Meaty Variations:
- 1/2 lb ground turkey cooked and cooled (for turkey version)
Instructions
- Preheat your oven to 375 degrees F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine cream cheese, green onions, garlic powder, dried herbs, sea salt, and black pepper. Mix until smooth. Stir in cheddar cheese if using.
- For the meaty versions, fold in cooked ground turkey into the cream cheese mixture. If you are adding turkey then, you will need to use less cream cheese, otherwise it won't fit. Or simply use larger bell peppers.
- Fill each pepper half with the cream cheese mixture using a small spoon or piping bag.
- Arrange the peppers in a single layer on the baking sheet. Top with extra cheese if desired.
- Bake for 15-20 minutes or less if using your air fryer (the time will depend on which air fryer you use), until the cheese is melted and golden.
- Let cool slightly, garnish with fresh herbs or bagel seasoning, and serve.
Notes
Don't forget to reduce the amount of cream cheese if you are also adding cooked turkey, to make sure the ingredients fit into the peppers.
- Calories: 260
- Protein: 20g
- Fat: 17g
- Carbohydrates: 7g