Caramelized Onion and Cream Cheese Stuffed Peppers Recipe

Stuffed peppers with cream cheese and caramelised onions are a delicious and easy appetiser that you can share with family and friends.

– 2 tablespoons olive oil – 1 large yellow onion thinly sliced – 16 baby sweet peppers halved and seeded – 1 8-ounce package cream cheese*, see note – 1 large clove garlic minced – 2 teaspoons Italian seasoning – 1/2 teaspoon sea salt



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Cook olive oil in a medium skillet over medium-high heat. Sauté the diced onion until transparent, stirring periodically. 

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Reduce heat to medium-low and stir occasionally until onion caramelises, 40–60 minutes.

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Note: De-glaze the pan with a few tablespoons of water if the onion starts drying out or sticking. Transfer caramelised onion to a cutting board and chop thinly.

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Preheat oven to 400°F and halve and seed all peppers. Mix the peppers with 1 tablespoon of olive oil in a bowl. Season with sea salt. 

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Place peppers in a single layer on parchment-lined baking sheet. Bake for 8 minutes in preheated oven. Let peppers cool from the oven.

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Mix cream cheese, diced caramelised onion, garlic, Italian spice, and sea salt in a bowl. Mix everything. Heat the oven to 400°F if not warmed.

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Scoop cream cheese into peppers with a spoon. Finish baking for 8–10 minutes until the cream cheese is golden brown.

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Add chopped green onion, red pepper flakes, cheddar cheese, and sour cream to the stuffed peppers. 

Serving: 1Serving (of 16) | Calories: 114kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Fiber: 1g | Sugar: 2g 


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