Cheese Filled Bell Pepper Boats Recipes

BELL PEPPER-CREAM CHEESE SNACKERS

Steps:

• Spoon cream cheese spread into peppers, adding about 1 Tbsp. cream cheese to each pepper.
• Top with seasoning.

BELL PEPPER EGG BOATS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Cut the peppers in half through the stem. Leave the stem attached, but remove the seeds and membrane. Place onto a parchment-lined baking tray.
• Bake for 20 minutes.
• Crack a whole egg into each pepper half. Season with salt and pepper.
• Add spinach,mushrooms and Parmesan to 2 of the pepper halves.
• Add salsa and cheddar to 2 of the pepper halves.
• Add tomato, and basil to the 2 remaining pepper halves.
• Bake for an additional 15 minutes, until the egg whites have set or until your eggs are cooked to your preference.
• Enjoy!

KARENALITY'S SUPER EASY STUFFED BELL PEPPER BOATS

Steps:

• Prepare the bell peppers by slicing them in half, removing the tops and the membranes and seeds and washing them well. Arrange the pepper boats in a large shallow baking dish.
• Brown the ground beef or ground turkey in a skillet. Prepare the Minute Rice in a separate sauce pan according to package directions. Set aside. When the beef has finished cooking, drain well. Stir in the 1 cup prepared rice and the Manwich sloppy joe sauce. Stir well. Evenly spread over the pepper boats in the baking dish.
• Bake in the oven for 20 minutes until the peppers are tender at 350 degrees F. Top with 1 cup Kraft Mozzarella Cheese and sprinkle with Kraft Parmesan Cheese. Return to oven until cheese is melted and bubbly! Serve with a nice side salad and crunchy garlic bread and ENJOY! YUM!

LASAGNA PEPPER BOATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange bell peppers, cut-side up, in a 10x15-inch baking dish; season with salt. Pour enough water into dish to make 1/4-inch depth.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper to ground beef; bring to a boil. Reduce heat and simmer until flavors blend, about 15 minutes.
• Fill each bell pepper with a heaping tablespoon cottage cheese; top with a layer of mozzarella cheese, a layer of Cheddar cheese, and meat sauce. Sprinkle each 'boat' with more mozzarella cheese and Cheddar cheese.
• Bake in the preheated oven until peppers are tender and cheeses are melted, 50 to 65 minutes.

CHEESE-FILLED BELL PEPPER BOATS

Steps:

• In a small bowl, stir together the cream cheese, Parmesan, and lime juice. Spoon into a piping bag fitted with a wide star or round tip or a sturdy plastic bag with a bottom corner snipped off.
• Cut the cucumber slice crosswise into 12 rounds, then cut each in half (you'll have 24 thin half-circles). Set aside.
• Cut the bell peppers in half lengthwise, discarding the stems, ribs, and seeds. Cut each half into 6 squares. Lay the pieces with the skin side down on a serving platter.
• Pipe about 1 teaspoon cream cheese mixture onto each square. Sprinkle with the chili powder. Stand a cucumber half-circle in the cream cheese mixture on each square.
• Substitute small, feathery pieces of fresh dillweed for the chili powder and cucumber.
• (Per Serving)
• Calories: 44
• Total Fat: 2.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 1.0g
• Cholesterol: 10mg
• Sodium: 88mg
• Carbohydrates: 3g
• Fiber: 1g
• Sugars: 2g
• Protein: 2g
• Dietary Exchanges
• 1/2 Fat