Name: Caramelized Onion And Cream Cheese Stuffed Peppers Recipe
Total time: 105 min
Yield: 6
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Caramelized Onion And Cream Cheese Stuffed Peppers Recipe

Julia

Crawler

American

Vegetarian

Olive oil

Large yellow onion, thinly sliced

Baby sweet peppers, halved and seeded

8 container cream cheese

Large clove garlic, minced

Italian Seasoning

Heat the olive oil in a medium-sized skillet over medium high heat. Add the sliced onion and saute, stirring occasionally, until onion begins to turn translucent. Reduce the heat to medium-low and continue cooking, stirring occasionally, until onion has caramelized, about 40 to 60 minutes. Note:if the onion begins drying out or sticking to the pan at any point, you can add a few tablespoons of water to de-glaze the pan. Once onion has finished caramelizing, transfer to a cutting board and chop finely.

step 1

Preheat the oven to 400 degrees f and halve and seed all of the peppers. Place the peppers in a mixing bowl and drizzle with 1 tablespoon of olive oil. Sprinkle with sea salt.

step 2

Arrange peppers on a parchment-lined baking sheet in a single layer. Bake in the preheated oven for 8 minutes. Remove peppers from the oven and allow them to cool.

step 3

Add the cream cheese, chopped caramelized onion, garlic, italian seasoning, and sea salt to a mixing bowl. Stir well until all ingredients are well-combined. Preheat the oven to 400 degrees f if it isn't already preheated.

step 4

Use a spoon to scoop the cream cheese mixture into the peppers. Bake in the oven another 8 to 10 minutes, or until the cream cheese is golden-brown.

step 5

Top the stuffed peppers with any additional toppings, such as chopped green onion, red pepper flakes, cheddar cheese, and/or a dollop of sour cream.

step 6

The Roasted Root