Jewish Recipes
Peppers Stuffed with Cream Cheese Recipe
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Peppers Stuffed with Cream Cheese - dairy

6 green bell peppers
1-1/2 pound pot cheese, farmer's cheese, or ricotta
1 cup finely chopped scallions, including green tops
1 zucchini, finely chopped
2 cloves garlic, minced.
3 eggs
1/2 tsp. each, ground thyme and basil
Freshly ground pepper -- LOTS.

Preheat the oven to 350 F.

Carefully remove the ribs and seeds without puncturing the peppers. (another way to do this is quarter the peppers and use the stuffed pepper slices as a buffet or kid-sized item.)

Combine the remaining ingredients in a bowl and use this mixture to stuff the peppers. Stand the peppers upright in a 3-inch deep souffle dish or other ovenproof ramekin that will hold them snugly.

Pour about 1/2-inch of water into the dish and bake for 30 minutes (of course, if doing pepper quarters use less water. The idea is to prevent the peppers from scorching). Serve at room temperature.


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