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 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sweet bell peppers
mini or baby |
|
| 57.8 | ml/g |
monterey jack cheese
shredded (or swiss) |
|
| 115.6 | ml/g |
cream cheese
|
|
| 0.5 | each |
jalapeño pepper
very finely diced, optional to taste |
*
|
| 1 | clove |
garlic
minced |
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
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.
