Cheese Stuffed Peppers



Serving size

1 pepper
45 Minutes

This recipe can be multiplied but does not make very good leftovers.

Cheese Stuffed Peppers


1 large Yellow bell peppers (or red or orange pepper)
2 ounce Semisoft goat cheese
1/4 1/4 cup Coriander (cilantro) leaves, raw
1 spray Spray olive oil


Preheat the oven to 325°F.

Place the peppers in the oven and roast for about 20 - 25 minutes. Turn the peppers about 1/4 turn about every 5 minutes so that they roast evenly on all sides.

Remove and let cool on the counter. Slice lengthwise and remove the seeds.

While the peppers are cooling place the goat cheese in a bowl and add the chopped cilantro. Mix together until well blended.

Place 1/4 of the goat cheese mixture inside each half of the roasted pepper. Fold over and press slightly so that the cheese flattens out inside the pepper.

Preheat the oven again to 325°F. Place a medium skillet in the oven and when hot spray lightly with olive oil. Add the peppers and return the pan to the oven and cook for about 7 - 10 minutes until they are hot and serve.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a quick and simple and so tasty side dish for any spicy meal. Almost any herb will do — if you’re making Spanish food, use thyme and oregano or for Southwestern or Mexican the cilantro works great. Basil is fantastic as well.

"Some writers say the leaves [cilantro] are used for seasoning, but this statement seems odd, as all the green parts of the plant exhale a very strong odor of the wood-bug, whence the Greek name of the plant."

Vilmorin-Andrieux, 19th Century Writer