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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.

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

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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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