Hydro Veggies

Hydroponic Produce from Philippines

Cream Cheese Stuffed Bell Peppers

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cream cheese stuffed bell peppers


3 regular bell peppers or 12 baby bell peppers

2 teaspoons olive oil

3 slices of bacon, diced

1 clove garlic, minced

1/4 onion, minced

2 stalks scallions, finely chopped

2 tablespoons freshly chopped coriander

4oz (112 g) cream cheese

½ teaspoon salt

½ cup walnuts, chopped (if desired)

Ground black pepper

1/2 teaspoon lemon zest

1 teaspoon lemon juice

Serves: 4



Bell Peppers

Wash your veggies. Cut lengthwise and remove the seeds. Lightly brush the bell peppers with olive oil. Grill your peppers in a skillet about 4 to 5 minutes each side. Set aside and let cool.


Chop the bacon and cook in a skillet until crispy, remove and place over a dish with paper towels to absorb the excess oil. In the same skillet, sauté the garlic and onion until the latter becomes translucent.

Chop the scallions and the coriander; reserve.  In a small bowl combine the cream cheese, salt, walnuts, pepper, lemon juice, and lemon zest, mix well. Fold in the scallions and coriander.

Putting all together

With a small spoon stuff the peppers and place them back in the skillet on low heat to warm (about 3 minutes) or place them in a baking sheet and bake for about 10 minutes at 300°F. Transfer to a plate and serve.

Variation: Omit the walnuts; use 1/2 cup (50 g, almost 2oz) shredded Cheddar or Monterrey Jack cheese.

Source: Adapted from The Roasted Root and Eat, Drink and Be Merry.

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