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Recipes Fresh From The Farm

Peppers Stuffed with Cheese

E. Marie via Good Earth & Country Cooking

Makes 12 halves of pepper

I have always loved peppers ... now I especially enjoy the red and orange ones. However, you can use any color of pepper you like. They are beautiful on a plate and truly delicious ... I can eat a whole pepper by myself! I want to try some of the dark peppers this year for this recipe ... I think they will be gorgeous!

  • 6 large Bell peppers, color is your choice
  • half of a sweet onion, chopped
  • 5 T. butter
  • 2 C. bread crumbs, either seasoned or unseasoned
  • 3 C. grated white American or Cheddar cheese, depends on your taste
  • salt & freshly ground black pepper to taste

Slice, halve peppers, remove seeds and ribs. Parboil in boiling water for 5 minutes and drain, upside down, on paper towels.

Saute onion in 1 T. of butter until soft. Combine with bread crumbs, 2 cups of cheese and the remaining butter and seasonings – mix well. Fill pepper halves and sprinkle remaining cheese on top. Place in greased baking dish and bake in a 375 degree oven for 15-20 minutes, until heated through.