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Baby Peppers Stuffed with Spiced Cream Cheese

 
Baby Peppers Stuffed with Spiced Cream Cheese
349

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.

Yield

6

servings

Prep

10

min

Cook

10

min

Ready

20

min

Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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
teaspoon salt
*
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.

 

* not incl. in nutrient facts

Reviews

+1

about 6 years

Very very tasty. The combination of Monterey Jack and ricotta cheese was great, and it paired deliciously with a little bit garlic and jalapeno peppers. If you don't like spicy food, just simply omitted the jalapeno. Easy to make and easy to pick up and pop into the mouth, great party food or whenever you crave for some cheese stuffed peppers.

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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?

 

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