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Cheese Stuffed Roasted Red Peppers

Roasting red peppers until smoky and tender unlocks a sweet, caramelized flavor that pairs beautifully with melted cheese. The peppers become jammy and soft, serving as a flavorful vessel for a gooey, cheesy filling that oozes with every bite. This dish combines smoky, sweet, and cheesy textures for a cozy yet vibrant appetizer or main course.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large red bell peppers preferably organic and firm
  • 1 cup shredded sharp cheddar cheese or mozzarella for meltiness
  • 2 cloves garlic minced
  • 2 tablespoons olive oil olive oil for brushing
  • 2 tablespoons chopped fresh basil or parsley for garnish
  • 1 teaspoon lemon juice lemon juice freshly squeezed
  • to taste salt and pepper for seasoning

Equipment

  • Oven
  • Baking sheet with parchment or silicone mat
  • Sharp knife
  • Mixing bowl
  • Spoon or small spatula
  • Large skillet or oven-proof dish

Method
 

  1. Preheat your oven to 220°C (430°F) and line a baking sheet with parchment or a silicone mat. Wash the peppers, then cut each one in half lengthwise, removing seeds and membranes. Arrange them cut-side down on the prepared baking sheet.
  2. Roast the peppers for 20-25 minutes until the skins blister and turn slightly charred. You’ll smell a sweet, smoky aroma. Remove from the oven and let them cool for about 10 minutes, then peel off the skins if desired for a smoother look.
  3. While the peppers cool, prepare your cheese filling. In a mixing bowl, combine the shredded cheese, minced garlic, chopped herbs, a squeeze of lemon juice, and a pinch of salt and pepper. Stir until smooth and creamy, adjusting the seasoning to taste.
  4. Using a small spoon or spatula, carefully stuff each pepper half with the cheese mixture. Fill generously but avoid overstuffing to prevent spilling during baking.
  5. Brush the outside of the stuffed peppers lightly with olive oil to help them brown and develop a glossy finish. Place them on the skillet or oven-proof dish, cheese side up.
  6. Transfer the dish to the oven and bake for an additional 10-12 minutes until the cheese is bubbly, melted, and slightly golden on top. You’ll hear gentle bubbling and see a rich, gooey texture forming.
  7. Remove the peppers from the oven and let them rest for about 5 minutes. Garnish with freshly chopped herbs and a squeeze of lemon for bright flavor. Serve warm, enjoying the contrast of smoky, sweet peppers with the creamy, cheesy filling.

Notes

For extra flavor, sprinkle some grated Parmesan on top before baking or broil for a minute for a crispy cheese crust. Using jarred roasted peppers is a quick alternative if fresh peppers aren’t available. Pat peppers dry after roasting to prevent sogginess.