Happy beginning of the week! I am already looking forward to Friday, aren’t you, too? Again I’ve been busy in the kitchen making those quick and simple recipes that even my 10 years old can do it. In fact, last night all three of them were making a mini chocolate chip with nuts muffins for their breaky, while my nose was in the computer screen working. I love that!
I love when they ask me: “can we do something for you, mom?” It’s that much sweeter and tastier, even though they might not look like barkers muffins we munched on them last night as well as this morning but let’s talk about these peppers right now.
These are super simple and so delicious. If you do happen to love pepper and of course cheese than this combo will win your heart.
A while ago, I talked how my hubby loves peppers but only raw and for some reason green, on the other hand when I made roasted peppers in garlic and sour cream sauce he literally mopped the baking pan with the bread, of course after some negotiations.
So today I decided to win him over again with just a bit different version, and he loved it.
Amazing taste, little kick from the garlic and sprinkle or two of chili flakes, beautiful marriage between cheese and sweet peppers-it is must try a recipe!
Cheese Stuffed Baked Sweet Peppers
- 1 teaspoon Oil canola, corn, or olive oil
- 2 Garlic cloves finely minced
- 10 Mini Sweet Peppers
- 4 oz Queso Fresco Cheese sliced and/or crumbled
- 2 tablespoons Breakstone's Sour Cream
- 1/3 cup Heavy Whipped Cream
- Salt and Pepper to taste
- Sprinkle of Red Chili Flakes
- Preheat oven on 400F(200C)
- Wash the peppers and cut the tops, then with your index finger make an opening in the peppers take seeds if any.
- Fill each pepper with the cheese. This cheese crumbles easily so just stuff them until full.
- Add in the baking pan oil and finely minced garlic. Put stuffed peppers next to each other.
- In the bowl or a cup mix sour cream and whipped cream, and then pour over the peppers.
- Add few little pinches of salt, peppers and chili flakes-taste to see if it's salty enough.
- Cover the baking pan with aluminum foil and bake for 20 minutes. Uncover when ready to be served.
- Serve it hot or warm!
These peppers are great with grilled meat, or fish. You may use even spicy peppers. Instead of Queso Fresco Cheese, I suggest Feta Cheese, but be careful how much salt you use because Feta is much saltier than Queso Fresco I added rosemary on the end just for the picture, and I got to say I wish I added a spring of it when it was baking or better said steaming under that foil. It gave me a wonderful aroma. So you might try that idea too.