STREAMING NOW: The Delicious Miss Dahl

Stuffed Bell Pepper Appy

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I was thumbing thru a cookbook titled *Jewish Cooking* by Gail Weinshel Katz, not really looking for anything in particular or expecting to find something not already entered on RZ … when the photo of this recipe spoke to me & said “Look at me -- I’m an ingredient-friendly, no-cook, make ahead & easy quick fix. I’m tasty & eye-popping pretty too, dontcha think?” I confess to saying aloud “Ok, already, you had me w/that pic!” This recipe may be Jewish in origin, but it is such an easy-fix & my intent is for it to be all-occasion at my table & I adapted the recipe slightly to allow for that. *Enjoy* !”
16 Appy Servings

Ingredients Nutrition


  1. Wash peppers, remove core, cut a slice from the top of ea pepper just lrg enough to remove the rounded edges, remove any membranes & set aside. Take the tops sliced from ea pepper, cut them into a fine dice & set aside.
  2. Blend cheeses w/butter till well-mixed & smooth. Gently fold in the finely diced red & green bell pepper. Fill ea pepper w/the mixture, compressing it as you do & then level the top surface of ea pepper. Cover w/plastic wrap & chill for several hours.
  3. *To Serve* ~ Cut ea pepper in 9 slices, reward yourself w/the bottom slice & put the 16 remaining slices atop the bread squares cut to approximate the size of the sliced peppers. Sprinkle w/parsley as desired & serve on a platter garnished w/a sml bowl of pimento stuffed green olives & grape clusters.
  4. *Note* ~ My pic is a departure from the *To Serve* suggestion, mainly because DH bought only green peppers which were lrg & not well-sized for the rye bread he bought instead of pumpernickel.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a