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Baby Peppers Stuffed with Spiced Cream Cheese

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Baby Peppers Stuffed with Spiced Cream Cheese

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

Amount Measure Ingredient Features
1 pound sweet bell peppers
mini or baby
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2 ounces monterey jack cheese
shredded (or swiss)
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4 ounces cream cheese
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½ each jalapeño pepper
very finely diced, optional to taste
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1 clove garlic
minced
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teaspoon salt
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teaspoon black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
453.6 g sweet bell peppers
mini or baby
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57.8 ml/g monterey jack cheese
shredded (or swiss)
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115.6 ml/g cream cheese
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0.5 each jalapeño pepper
very finely diced, optional to taste
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1 clove garlic
minced
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0.6 ml salt
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0.6 ml black pepper
to taste
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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 Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 10571% 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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