We love tiny sweet peppers (not the hot ones). They’re just the right size for stuffing. Look for them in the produce section of your supermarket.
Creamy cheese-stuffed baby peppers
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PREP TIME
10 min
Makes
14 to 16 stuffed pepper halves
Ingredients
- 1 green onion , or 2 tbsp snipped chives
- 140 g goat cheese , or spreadable cream cheese
- 1/2 tsp hot chili-garlic sauce
- 1 pint vine-sweet mini bell peppers , about 8 peppers
Instructions
- Thinly slice green onion or snip chives. Divide cheese in half and place in 2 medium-size bowls. Add onion or chives to one bowl and chili-garlic sauce to the other. Stir each until evenly mixed. Cut peppers in half lengthwise, leaving stem on, if possible. Remove any seeds. Using a spoon, fill pepper halves with a heaping tsp (7 mL) of either onion or chili cheese mixture or pipe mixture into peppers using a piping bag fitted with a small tip. Arrange on a platter. Peppers will keep well, covered and refrigerated, at least 4 to 5 hours before serving.
Nutrition (per serving)
- Calories
- 26,
- Protein
- 1.7 g,
- Carbohydrates
- 0.6 g,
- Fat
- 1.9 g,
- Sodium
- 33 mg.
FILED UNDER: appetizer Christmas Cocktails Dinner Healthy Recipes New Years No Cook vegetables Vegetarian
