Photo: J. Savage Gibson; Styling: Trinda Gage
18 appetizer servings

Stuffed peppers make a colorful appetizer for your next dinner party. The cool cream cheese mellows the heat of the pepper, offering your guests a true explosion of flavor.

How to Make It

Step 1

Cut tops from peppers, and remove seeds and membrane. Set tops aside.

Step 2

Cook peppers in boiling water to cover 1 minute, and drain. Plunge into ice water to stop the cooking process; drain and set aside.

Step 3

Peel potato, and cut into 1-inch pieces. Cook in boiling water to cover 20 minutes or until tender; drain and mash.

Step 4

Sauté zucchini and next 3 ingredients in hot oil 3 minutes. Add wine, and cook 2 minutes or until liquid is evaporated. Remove from heat.

Step 5

Stir together potato, zucchini mixture, 3 tablespoons grated Parmesan cheese, and next 3 ingredients. Spoon into peppers and place in a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with remaining 1 tablespoon cheese, and replace pepper tops.

Step 6

Bake at 400° for 10 minutes or until lightly browned.

Ratings & Reviews

They were a hit

September 06, 2015
I made these today for a pot luck BBQ and they were a hit. But let me tell you - after I filled the peppers with the stuffing, I had some leftovers. I freaking ate the rest of the stuffing with a spoon while the peppers were in the oven - it was that good. My only change was that I shaved the zucchini instead of dicing it. It was absolutely fantastic.

tara31's Review

July 18, 2009
We have a TON of cherry bombs in the garden, so this recipe was perfect! The filling was so good that I'm surprised it made it into the peppers (I kept snacking). I added 4 cloves of garlic to the zucchini for more flavor. Excellent!