Baby Peppers Stuffed with Spiced Cream Cheese
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Sweet baby bell peppers stuffed with a slightly spicy and garlicky mix of cream and jack cheese. Fairly easy to prep and only 10 minutes cooking time.
Ingredients
| 1 | pound |
sweet bell peppers
mini or baby |
|
| 2 | ounces |
monterey jack cheese
shredded (or swiss) |
|
| 4 | ounces |
cream cheese
|
|
| ½ | each |
jalapeño pepper
very finely diced, optional to taste |
* |
| 1 | clove |
garlic
minced |
|
| ⅛ | teaspoon |
salt
|
* |
| ⅛ | teaspoon |
black pepper
to taste |
* |
Directions
Set oven to 400℉ (200℃).
Wash and remove the stems from the baby sweet bell peppers. Cut in half lengthwise and remove any seeds or membrane to create a boat. Usually there's very little tidy-up depending on the peppers.
Sprinkle the salt on the garlic and mash with the back of your knife into a paste (if desired).
In a small bowl, mix together the cream cheese, Monterey jack cheese, jalapeno peppers (optional), garlic and black pepper.
Place a teaspoon (more or less) of the cheese mixture into each pepper half and place on a greased baking sheet.
Bake in the oven for up to 10 minutes. Remove, transfer to a serving platter, allow to cool for one minute and then serve warm.
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Nutrition Facts
Serving Size 100g (3.5 oz)Amount per Serving
Calories 10571% of calories from fat
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
26%
Trans Fat
0g
Cholesterol 25mg
8%
Sodium 133mg
6%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
3%
Sugars g
Protein
7g
Vitamin A 9%
•
Vitamin C 232%
Calcium 6%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
