The stuffed eggs with peppers and cheese are delicious, easy, and quick, this time made with Easter in mind, knowing they are the most used appetizer with a wide variety of options.
I prepare stuffed eggs in many versions, and they are always a hit, not just at Easter, so feel free to be imaginative.
These stuffed eggs with peppers are perfect for a stand-up buffet, a birthday, or any occasion as an ideal appetizer.
A perfect homemade preparation to make in advance since they are eaten cold.
Below I leave you other versions of stuffed eggs and then right after the photo, let’s find out how to prepare the stuffed eggs with peppers!!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients for Stuffed Eggs with Peppers and Cheese
- 6 eggs
- 1 yellow bell pepper
- 1 red bell pepper
- 1 clove garlic
- 7 oz cream cheese
- 6 black olives
- to taste salt
- to taste pepper
- 2 tbsps extra virgin olive oil
Tools
- 1 Immersion Blender
Preparation of Stuffed Eggs with Peppers
– Place the eggs in a saucepan with cold water and bring to a boil.
– Let them cook for 8 minutes from the moment of boiling, then drain them and immediately run them under cold water.
– Once cooled, peel them, cut them in half, and carefully remove the yolks, placing them in a large bowl.
While the eggs cook, prepare the aromatic base:
– Wash the peppers (red and yellow), remove the seeds and inner filaments, and cut them into very small cubes.
– In a pan, heat the extra virgin olive oil with a whole garlic clove.
– Add the peppers, season with salt and pepper. Cook over high heat for about 10 minutes, until tender.
– Once ready, remove the garlic clove and let it cool slightly.
– Transfer the peppers to the bowl of a blender and blend until smooth (if you prefer a more rustic texture, you can blend them only partially).
– In the bowl with the yolks, add the cream cheese and the pepper cream.
– Work the mixture with a whisk or fork until perfectly homogeneous and creamy. Taste and adjust the salt if necessary.
– Using a teaspoon or a pastry bag, generously fill the egg whites with the obtained mousse.
– Cut the black olives into slices or pieces and use them to garnish each egg, adding an extra touch of flavor.
– Let them rest in the fridge for at least 20-30 minutes before serving, so the flavors meld perfectly.
Chef’s tip: To prevent the eggs from “dancing” on the serving plate or slipping while serving, cut a very thin slice of egg white from the base of each half egg (on the rounded outer part). This way, you create a flat base, and your stuffed eggs will remain perfectly stable and orderly on the tray!
How to Store Stuffed Eggs with Peppers
These eggs are great if prepared slightly in advance, but follow these little tips:
In the fridge: Store them in an airtight container or on a plate well covered with plastic wrap for up to 24 hours.
Consistency tip: Because pureed peppers tend to release some liquid after a few hours, I recommend stuffing them no more than 3-4 hours before serving. If you need to prepare them the day before, keep the pepper mousse and egg white “shells” separate and assemble them at the last moment.
No to the freezer: As with all recipes with hard-boiled eggs, freezing is not recommended as the egg white would become rubbery and watery.
Other Recipes
If you want to see other types of recipes you can return to HOME
Variants and Customizations
You can vary this cream based on your tastes or what you have in the fridge:
Spicy note: If you like the contrast, add a pinch of chili pepper or smoked paprika (pimenton) while sautéing the peppers. It will give the cream an exceptional aroma!
“Light Mousse” Version: If you want an even fluffier texture, you can substitute half of the cream cheese with well-drained cow’s milk ricotta.
Crispy touch: Instead of olives, you can garnish the eggs with toasted pine nuts or pistachio crumbs to create a contrast of textures with the softness of the cream.
Sea flavor: Add a teaspoon of anchovy paste to the blender while blending the peppers: the flavor will become much deeper and more savory.
Frequently Asked Questions Stuffed Eggs with Peppers and Cheese
Can I use pickled peppers?
It’s better not to, the flavor would be too strong. Fresh sautéed peppers ensure a sweetness that pairs better with the cheese.
Which spreadable cheese should I choose?
Philadelphia, robiola, or even a light goat cheese are perfect if you prefer a stronger flavor.
