Mini Stuffed Peppers

Recipesfull introduces to you: Cinco de Mayo Recipes. (Mini Stuffed Peppers). Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.

Brief

Prep 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 20

Yield: 20 mini stuffed peppers

Mini Stuffed Peppers

Ingredients

10 mini sweet peppers

sliced in half lengthwise

2 teaspoons extra virgin olive oil

salt to taste

1 (5.5 ounce) package goat cheese

softened

⅓ cup grated Parmesan cheese

1 jalapeno pepper

seeded and minced

½ teaspoon minced garlic

½ teaspoon dried chopped chives

1 pinch freshly ground black pepper

Mexican White Sauce

Appetizer and Snack

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place halved peppers in a bowl. Add olive oil and salt; toss to combine.

Step 3

Mix goat cheese Parmesan cheese jalapeno garlic chives and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.

Step 4

Bake in the preheated oven until peppers have softened and cheese is browned about 15 minutes.

Nutritional Information

Mini Stuffed Peppers

Servings Per Recipe:20

Calories: 43

% Daily Value *

Protein: 2.4g 5%

Carbohydrates: 1.2g

Dietary Fiber: 0.2g 1%

Sugars: 0.2g

Fat: 3.2g 5%

Saturated Fat: 1.9g 10%

Cholesterol: 7.3mg 2%

Vitamin A Iu: 127.1IU 3%

Niacin Equivalents: 0.5mg 4%

Vitamin C: 0.4mg 1%

Folate: 0.6mcg

Calcium: 38.5mg 4%

Iron: 0.2mg 1%

Magnesium: 3mg 1%

Potassium: 16.5mg 1%

Sodium: 68.4mg 3%

Calories From Fat: 28.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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