Baked stuffed peppers are a delightful combination of flavors and textures that brings warmth and satisfaction to your dining table. Simple yet satisfying, this dish transforms your regular peppers into a hearty meal filled with creamy cheese and fluffy eggs. Whether you’re preparing a family dinner, hosting friends, or making meal prep easier for the week, baked stuffed peppers deliver on all fronts.
Why We Love This Baked Stuffed Peppers Recipe
This baked stuffed peppers recipe is perfect for a variety of reasons. First, it’s incredibly versatile—whether you prefer cheddar cheese, Monterey Jack, or a blend, you can customize it to suit your taste. Second, utilizing poblano peppers brings a slight smokiness that elevates the dish, making it stand out from traditional stuffed bell peppers. Additionally, the creamy egg mixture envelops the cheese, creating a delightful texture that complements the roasted peppers beautifully. Lastly, this recipe is quick to whip up, making it an excellent choice for busy weeknights or a simple yet delicious way to impress your guests.
Ingredients about Baked Stuffed Peppers
- 4 poblano peppers
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 4 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- Olive oil spray or cooking spray
How to Make Baked Stuffed Peppers Directions
Making baked stuffed peppers is straightforward, and you’ll enjoy the process of bringing this dish to life. Start by preheating your oven to 375°F (190°C). This step is crucial because a hot oven helps cook the peppers evenly and allows the egg mixture to set beautifully.
To prepare the poblano peppers, place them under the broiler. Roast them until the skins become charred and blistered. This process usually takes about 5-10 minutes. After roasting, transfer the peppers to a bowl and cover them with plastic wrap. This step allows them to steam for about 10 minutes, which makes peeling the skins off easier. Once they are cool enough to handle, start peeling the charred skin off, taking care to remove as much of it as possible. Next, carefully slice each pepper down one side to remove the seeds, creating a pocket for stuffing.
Now it’s time to fill those roasted peppers! Start by packing shredded cheese into each pepper generously. This will be the star of your dish, providing that melty, gooey goodness everyone loves.
In a mixing bowl, whisk together the eggs, milk, salt, black pepper, paprika, and cumin. This egg mixture will act as a rich custard that binds the ingredients and adds flavor.
With your baking dish at the ready, lightly grease it using olive oil spray. Next, place your stuffed peppers in the dish and pour the egg mixture evenly over the top. This step ensures that each pepper is protected and moist, allowing for a perfect bake.
Place the dish in your preheated oven and bake for about 25 to 30 minutes. You’ll know they’re ready when the egg is set and has turned a light golden color. As the peppers bake, your kitchen will fill with mouthwatering aromas, inviting everyone in for a delectable meal.
How to Serve Baked Stuffed Peppers
At this point, your baked stuffed peppers will be just right for serving. Allow them to cool for a couple of minutes before plating. You can serve these peppers directly in the baking dish for a rustic feel or transfer them to individual plates for a more polished presentation.
Pair your baked stuffed peppers with a fresh side salad or some lightly sautéed vegetables for a complete meal. If you want to enhance the flavor even further, consider garnishing each pepper with fresh herbs like cilantro or parsley. You can also offer a squeeze of lime or a dollop of sour cream on the side for added creaminess and zing. The beauty of this dish lies in its adaptability, so feel free to serve it alongside your favorite sides.
Expert Tips: Baked Stuffed Peppers
- Selecting Peppers: When choosing your poblano peppers, look for ones that are firm and glossy. Soft or wrinkled peppers indicate they are past their prime.
- Avoiding Overstuffing: While it’s tempting to cram as much cheese as possible into the peppers, make sure to leave a little room at the top. The egg mixture will rise as it cooks.
- Cooking Time Adjustments: Depending on the size of your peppers and your oven’s heat intensity, cooking times may vary slightly. Keep an eye on them during the last 10 minutes of baking to avoid overcooking.
- Extra Flavor Boost: If you want to add more depth of flavor, consider mixing in cooked vegetables or proteins into the cheese stuffing. Spinach, mushrooms, or even shredded chicken can work wonders!
- Presentation Matters: A colorful presentation makes any meal more appetizing. Consider using a variety of peppers for a visually appealing dish.
How to Store Baked Stuffed Peppers
If you find yourself with leftovers, storing your baked stuffed peppers is easy. Allow them to cool to room temperature before placing them in an airtight container. They can be refrigerated for up to four days. If you’re looking to keep them for a longer period, consider freezing them. Wrap each pepper tightly in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer.
To reheat, simply thaw in the refrigerator overnight, then place them back in the oven at 375°F (190°C) until warmed through. You can also microwave them for quicker results, but note that this may affect the texture slightly.
Variation of Baked Stuffed Peppers
This baked stuffed peppers recipe is highly customizable, making it not only fun but also versatile. If you want to switch things up, consider the following variations:
- Cheesy Quinoa Stuffing: For a healthier option, replace some or all of the cheese with cooked quinoa mixed with diced tomatoes, corn, and black beans. This version packs in protein and fiber.
- Mediterranean Twist: Use feta cheese and add in some chopped kalamata olives, sun-dried tomatoes, and oregano. Pair this with a side of tzatziki sauce for a fresh contrast.
- Vegetable Medley: Incorporate your favorite vegetables into the mix. Mushrooms, zucchini, and spinach all make excellent additions that complement the peppers’ flavors well.
- Spicy Kick: For those who enjoy a bit of heat, add diced jalapeños or some spicy salsa to the cheese filling. This alteration will deliver a satisfying kick to every bite.
FAQ
What are baked stuffed peppers made of? Baked stuffed peppers are typically made of roasted peppers filled with a mixture of cheese, eggs, and seasonings. You can customize the filling based on your preferences.
Can I use other types of peppers for stuffing? Yes, while poblano peppers are commonly used, you can also use bell peppers, banana peppers, or any pepper of your choice. Just make sure the pepper size accommodates the stuffing.
How do I know when baked stuffed peppers are done? Baked stuffed peppers are done when the egg mixture has set and the tops appear lightly golden. Use a toothpick to test the firmness if unsure.
Can baked stuffed peppers be frozen? Absolutely! Baked stuffed peppers can be frozen for up to three months. Just ensure they are cooled and wrapped properly before freezing.
Experiment with this simple yet delightful dish and enjoy the process of bringing baked stuffed peppers to your table. Whether it’s a solo meal or a family feast, these stuffed peppers will make your cooking experience a memorable one!
Baked Stuffed Peppers
Ingredients
For the Peppers
- 4 pieces poblano peppers Look for firm and glossy peppers.
Cheese Filling
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) Customize based on your taste.
- 4 large eggs These bind the ingredients together.
- 1/2 cup milk Adds richness to the filling.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
Cooking Spray
- 1 spray olive oil spray or cooking spray To grease the baking dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers under the broiler until the skins become charred and blistered, about 5-10 minutes.
- Transfer the roasted peppers to a bowl and cover with plastic wrap to steam for about 10 minutes.
- Peel the charred skin off the peppers, then slice each pepper down one side and remove the seeds.
Filling the Peppers
- Pack shredded cheese into each pepper.
- In a bowl, whisk together the eggs, milk, salt, black pepper, paprika, and cumin.
- Lightly grease a baking dish with olive oil spray and place the stuffed peppers in the dish.
- Pour the egg mixture evenly over the stuffed peppers.
Baking
- Bake in the preheated oven for about 25 to 30 minutes, or until the egg is set and top is lightly golden.
Serving
- Allow the peppers to cool for a couple of minutes before serving.
- Serve directly in the baking dish or on individual plates, optionally with fresh herbs, lime, or sour cream.
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