Fridge Friend Recipes
Stuffed Red Pepper with Garlic and Herb Cheese recipe
Sweet roasted red bell pepper filled with a creamy, savoury cheese mixture and finished with a bubbling mozzarella top. It makes a simple but elegant lunch or starter.
35 min · Easy · Mediterranean Jump to method
Ingredients
- 2 large Red Bell Pepper
- 100 g Cream Cheese
- 100 g Philadelphia Garlic & Herbs
- 75 g, grated Mozzarella Cheese
- 10 g Butter
- to taste Salt
- to taste Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 350 kcal |
| Protein | 13 g |
| Carbohydrates | 10 g |
| Fat | 30 g |
| Saturated fat | 18 g |
| Fibre | 2.5 g |
| Sugar | 7 g |
| Sodium | 520 mg |
Why this works
Rich, creamy and energy-dense, with moderate protein but high saturated fat and sodium from the cheeses.
Vitamin C from red peppers. Red bell peppers provide a useful amount of vitamin C and carotenoids, supporting immunity and antioxidant intake.
Calcium and protein from cheese. The cream cheese, Philadelphia garlic & herbs and mozzarella contribute calcium and a moderate protein content.
Higher saturated fat and sodium. The cheese mix and added salt make this dish relatively high in saturated fat and sodium, so portions matter.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Set the oven fully to temperature before the peppers go in so the cheese starts melting straight away rather than sitting and drying out. If your oven has hot spots, position the shelf in the middle for even browning.
- Halve the red bell peppers and remove the seeds and cores.
Use a small knife to cut from stem to base so each half keeps a neat boat shape, and scrape out every pale membrane because it can taste bitter and stay chewy. A quick rinse and thorough drying helps the filling cling properly.
- Mix the cream cheese, Philadelphia Garlic & Herbs and half the mozzarella in a bowl.
Stir just until the cheeses are evenly combined; overmixing can make the filling looser and less creamy. If the mozzarella is clumping, break it up with a fork rather than beating the mixture.
- Fill the pepper halves with the cheese mixture and place in a baking dish. Dot with a little butter.
Pack the filling in firmly without mounding it too high, as overfilled peppers can spill before the cheese sets. Leave a shallow dip in the centre so the top layer of mozzarella can sit neatly and brown evenly.
- Top with the remaining mozzarella and bake for 20–25 minutes until the peppers are tender and the tops are golden.
Bake until the pepper edges are starting to wrinkle and the cheese is bubbling around the sides with a light golden finish on top. If the top colours too quickly, lay a loose piece of foil over the dish for the last few minutes.
- Serve hot.
Let them stand for a minute or two before serving so the filling settles and is less likely to run out when lifted. Serve while the cheese is still soft and stretchy for the best flavour and texture.
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