Elevate your Stuffed Peppers with Boursin—a rich and velvety smooth cheese that will have you popping these peppers like candy.
Boursin is one of those ingredients that makes anything a hundred times better. It goes places that regular cheeses just can’t go. So you can imagine the fun I have whenever I splurge and pick up a wheel.
Stuffed peppers have long been a staple of my meal rotation but recently, I’ve been *gasp* a little bored with them. Until, that is, I added a dollop of Boursin. Suddenly I was singing from the hilltops (not literally, though I did catch myself smiling in my kitchen a lot more than usual). What this French cream cheese was able to do for my Mashed Potatoes and my TikTok Pasta dish, it was able to replicate for my stuffed peppers!
If you haven’t tried Boursin, use this recipe as an excuse to do so. Then, like me, try it out with other recipes that you feel may have lost their luster. Soon they’ll be “boursin” with flavor!
What Makes Boursin So Special? //
Where to start! First, there’s the texture. I’m sure there’s a psychological reason for this but the creamier we find something, the more regard we show it and the more we want to eat it! Boursin also combines a number of different cheeses in its products, like cream, goat, Gruyere, and Gouda. The different combinations make for a more complex flavor profile. Speaking of which, those flavors are unique and balanced and understated and ALL the adjectives. I never feel like their cheeses have too much of one herb and not enough of another. And last, while I’m just a little bit ashamed to admit this, their packaging gets me every time (not the box per se but rather the wrapped cheese inside). It’s like eating a Terry’s Chocolate Orange; something about the wrapping makes me think I’m in for a treat.
Ingredients //
- 6 Mini Peppers
- 1 wheel Boursin cream cheese
- 2 cloves Garlic, crushed
- 1 cup Gruyere, finely shredded
- 1 Green onion, finely chopped
How to Make Boursin Stuffed Peppers // The Steps
Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper. Cut the peppers in half lengthways. Scoop out the seeds and arrange the peppers on the baking sheet.
Step 2: In a bowl mix the Boursin cheese with the garlic, half the gruyere, and the green onion.
Step 3: Use a teaspoon to scoop the cream cheese mix and fill the peppers.
Step 4: Sprinkle the rest of the shredded gruyere over the peppers. Bake in the oven for 15 minutes or until the cheese is bubbly and golden brown.
Top Tips For Perfect Cream-Cheese Stuffed Peppers //
- For a nice crunch, sprinkle some panko crumbs on the cheese and then bake.
- To get a nice finish to your cheese (and panko, if you add it), turn your stove to BROIL for the last few minutes. Keep an eye on them to ensure they don’t burn.
- Use a flavor of Boursin that you like. I usually opt for Garlic and Herbs, but you can have fun experimenting with different varieties.
- If you have parsley, use it as a complementary garnish to the green onion.
- Use a piping bag (or a Zip-loc bag with the corner cut off) to add the cheese and really sell the presentation.
FAQs //
You’re probably leaving them in the oven too long. Doing so turns them to mush.
No. I find boiling them first makes them bland and more liable to turn to mush in the oven.
‘Par-boil’ is short for ‘partial boiling’ and is when you boil your dish for a short period of time, let it set/cool, then cook it in earnest. It’s like blanching and is related to the previous question. The answer is no, you don’t have to do it with this recipe, though you can if you want.
I’ve already mentioned the addition of panko bread crumbs; that’s my favorite variation. Beyond that, you can ‘meat’ them up with cooked crumbled bacon or sausage, or add some spice in the form of chopped jalapenos and/or red pepper flakes.
You don’t have to, no. Leaving the seeds in will provide a slight crunch and texture change. They’ll also provide heat, as it’s the seeds and membrane that contains capsaicin (i.e., the spice bringer). So it’s totally up to you.
Serving Suggestions //
I treat these Boursin-Stuffed Peppers as an appetizer or hors d’oeuvre, so as far as serving suggestions go, I would recommend other such edibles. These Three Spinach Artichoke Inspired Appetizers, for instance, wouldn’t look out of place alongside the peppers. Same thing with these Juicy Boneless Pork Ribs or my Easy and Delicious Caprese Skewers. Last suggestion? Crispy Fried Green Tomatoes, Southern cuisine at its finest. And when in doubt, slice up a baguette and put whatever leftover Boursin you have to good use!
How to Prep & Store Boursin-Stuffed Peppers //
Yes, you can prep your stuffed peppers in advance. Follow the steps in the recipe but, instead of putting them in the oven, cover them with plastic or aluminum wrap and put them in the fridge where they should keep for 3 days. When it comes time to eat, THEN put them in the oven as the recipe prescribes. As for leftovers, let them cool completely then store in an airtight container. They can go in the fridge for up to 4 days.
Cream Cheese Stuffed Peppers (with Boursin)
Ingredients
- 6 Mini Peppers
- 1 wheel Boursin cream cheese
- 2 cloves Garlic crushed
- 1 cup Gruyere finely shredded
- 1 Green onion finely chopped
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Cut the peppers in half lengthways. Scoop out the seeds and arrange the peppers on the baking sheet.
- In a bowl mix the Boursin cheese with the garlic, half the gruyere, and the green onion.
- Use a teaspoon to scoop the cream cheese mix and fill the peppers.
- Sprinkle the rest of the shredded gruyere over the peppers. Bake in the oven for 15 minutes or until the cheese is bubbly and golden brown.
