Roasted Red Pepper Poppers
Highlighted under: SpeedKitchen Ideas
When I first made these roasted red pepper poppers, I was amazed at how simple yet flavorful they turned out. The sweet and smoky flavor of the roasted peppers pairs beautifully with the creamy filling, creating an irresistible bite-sized treat. They’re perfect for parties or a cozy night at home. I find that using fresh herbs elevates the dish, adding a burst of freshness that balances the richness of the cheese. These poppers have quickly become a staple in my kitchen, and I can’t wait for you to try them!
While experimenting with appetizers, I stumbled upon the idea of stuffing roasted peppers. After a few tries, I settled on this roasted red pepper poppers recipe that perfectly balances creaminess and smokiness. The key is to roast the peppers until they're slightly charred, which adds depth and flavor.
Each time I serve these poppers, they vanish in minutes. Friends always ask for the recipe, but I love sharing the little tips I've learned along the way, like allowing the filling to sit for a few minutes to blend the flavors before stuffing. It's those details that make the biggest difference!
Why You'll Love These Poppers
- Sweet and smoky roasted peppers bursting with flavor
- Creamy cheese filling with a hint of freshness from herbs
- Perfectly bite-sized for easy entertaining or snacking
Ingredient Insights
The choice of cheese is crucial for achieving the desired creaminess and flavor profile in these poppers. I prefer a blend of cream cheese and either cheddar or mozzarella, as the cream cheese provides a rich base while the cheddar adds a sharpness that enhances the overall taste. If you’d like a healthier twist, consider using low-fat cream cheese or a dairy-free alternative made from nuts, which offers a creamy texture without the extra fat.
Fresh herbs play a pivotal role in brightening the flavors of the cheese filling. I often use basil for its aromatic quality, but parsley or chives work wonderfully as well. Be sure to chop the herbs finely so they distribute evenly throughout the filling. Using fresh herbs rather than dried boosts the flavor significantly, providing a burst of freshness that complements the sweetness of the roasted peppers.
Perfecting the Roast
When roasting the peppers, keep an eye on them towards the end of the cooking time. The goal is to achieve a tender texture with slightly charred edges for that smoky flavor. If you notice the skins blistering but not browning, you may want to crank up your oven to 425°F (220°C) for the last few minutes to get that charred effect. If you prefer less skin, you can also peel the peppers after roasting, but they may become less sweet when cooked too long.
Prepping the peppers can be a bit tricky; be sure to remove all seeds and pith, as these can contribute bitterness to the dish. A simple way to do this is to cut the top off the pepper and then make a slice along the side. Open it up to easily remove the seeds. If you find that your peppers are particularly thick-skinned, they might take a few extra minutes in the oven to soften sufficiently.
Ingredients
Ingredients
For the Poppers
- 6 large red bell peppers
- 1 cup cream cheese, softened
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup fresh herbs (basil, parsley, or chives), chopped
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Preparation Steps
Instructions
Instructions
Roast the Peppers
Preheat the oven to 400°F (200°C). Cut the red bell peppers in half lengthwise and remove the seeds. Place them on a baking sheet, cut side up.
Prepare the Filling
In a bowl, combine the softened cream cheese, shredded cheese, chopped herbs, minced garlic, salt, and pepper. Mix until well blended and creamy.
Stuff the Peppers
Remove the roasted peppers from the oven and allow them to cool slightly. Fill each pepper half with the cheese mixture, packing it in firmly.
Final Bake
Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Enjoy!
Pro Tips
- For an extra kick, add some diced jalapeños or a sprinkle of cayenne pepper to the cheese mixture. You can also experiment with different types of cheese for varied flavor profiles.
Make-Ahead and Storage
These roasted red pepper poppers can be prepared a day in advance, making them a fantastic option for entertaining. After stuffing the peppers, cover them tightly with plastic wrap and refrigerate. When ready to serve, simply bake them according to the final bake instructions. This allows the flavors to meld overnight, enhancing the overall taste.
If you want to store leftovers, keep them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through, about 10-12 minutes. This ensures that the cheese filling remains creamy while the peppers retain their deliciously roasted flavor.
Serving Suggestions
These poppers are delightful on their own, but you can elevate your serving game by pairing them with a tangy dipping sauce, such as a balsamic reduction or a homemade pesto. A fresh salad with citrus vinaigrette can also balance the richness of the cheese, making for a well-rounded meal or appetizer.
For a fun twist, consider making a variety of stuffed peppers. You can mix and match fillings using ingredients like crumbled feta, sun-dried tomatoes, or even ground turkey for a heartier option. This allows guests to enjoy different flavors while keeping the central theme of the dish intact.
Questions About Recipes
→ Can I use other types of peppers?
Absolutely! Mini sweet peppers or jalapeños also work well, though cooking times may vary.
→ How can I make these ahead of time?
Prepare the stuffed peppers and store them in the refrigerator. Bake them just before serving for optimal freshness.
→ What can I serve with these poppers?
They pair wonderfully with a dipping sauce such as ranch or a spicy aioli.
→ Can these poppers be frozen?
Yes! Freeze the stuffed and baked poppers for up to 2 months. Reheat them in the oven before serving.
Roasted Red Pepper Poppers
When I first made these roasted red pepper poppers, I was amazed at how simple yet flavorful they turned out. The sweet and smoky flavor of the roasted peppers pairs beautifully with the creamy filling, creating an irresistible bite-sized treat. They’re perfect for parties or a cozy night at home. I find that using fresh herbs elevates the dish, adding a burst of freshness that balances the richness of the cheese. These poppers have quickly become a staple in my kitchen, and I can’t wait for you to try them!
Created by: Rafael
Recipe Type: SpeedKitchen Ideas
Skill Level: Intermediate
Final Quantity: 24 poppers
What You'll Need
For the Poppers
- 6 large red bell peppers
- 1 cup cream cheese, softened
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup fresh herbs (basil, parsley, or chives), chopped
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
How-To Steps
Preheat the oven to 400°F (200°C). Cut the red bell peppers in half lengthwise and remove the seeds. Place them on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 20 minutes, or until they are tender and slightly charred.
In a bowl, combine the softened cream cheese, shredded cheese, chopped herbs, minced garlic, salt, and pepper. Mix until well blended and creamy.
Remove the roasted peppers from the oven and allow them to cool slightly. Fill each pepper half with the cheese mixture, packing it in firmly.
Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Extra Tips
- For an extra kick, add some diced jalapeños or a sprinkle of cayenne pepper to the cheese mixture. You can also experiment with different types of cheese for varied flavor profiles.
Nutritional Breakdown (Per Serving)
- Calories: 80 kcal
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 120mg
- Total Carbohydrates: 8g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 3g