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Close look at baked bell pepper stuffed with cream cheese and black cumin seeds.

Baked Bell Peppers Stuffed With Cream Cheese

Victoria
Quick and easy low-carb mini bell peppers stuffed with cream cheese. You can cook them in the oven, air fryer or eat them raw.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Snack
Cuisine American
Servings 4 people
Calories 326 kcal

Ingredients
 
 

  • 4 pieces Mini Bell Peppers
  • 8 oz Cream Cheese Softened
  • 1 cup Cheddar Cheese
  • 1 tablespoon Capers
  • ¼ teaspoon Oregano
  • 1 tablespoon Olive Oil
  • ¼ teaspoon Black Cumin Seeds
  • Salt to taste

Instructions

  • Cut the peppers in half lengthwise and remove from them the seeds and other exceses like ribs.
    4 pieces Mini Bell Peppers
  • Take a bowl and mix the cream cheese filling.
    8 oz Cream Cheese, 1 cup Cheddar Cheese, 1 tablespoon Capers, ¼ teaspoon Oregano, Salt, 1 tablespoon Olive Oil
  • Take a spoon and fill the bell peppers with our cream cheese filling.
  • Pour over black cumin seeds or bagel seasonings.
    ¼ teaspoon Black Cumin Seeds
  • Preheat the oven at 350°F (180°C) and cook them for 20 minutes.

Notes

  • Use similar-sized bell peppers to cook all of them evenly.
  • If your cream cheese is brick-style, leave it at room temperature for 20-30 minutes until it will become softer and it will be easier for you to mix it with the rest of the ingredients.

Nutrition Estimates

Serving: 1Bell PepperCalories: 326kcalCarbohydrates: 18.9gProtein: 16.3gFat: 22.7gSaturated Fat: 13.7gCholesterol: 70mgSodium: 458mgPotassium: 124mgFiber: 3.6gSugar: 10gVitamin A: 195IUCalcium: 135mgIron: 2.1mg
Keyword appetizers, bell peppers, easy recipe, quick, snacks
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