One serving is two stuffed peppers. Recipe developed by Lisa Peterson, nutrition and wellness educator.
Servings per Recipe
Calories : 130
Fat : 10 g
Sodium : 210 mg
Total Carbohydrates : 5 g
Fiber : 1 g
Protein : 5 g
12 miniature sweet peppers
8 ounces reduced fat cream cheese (Neufchatel Cheese), softened
1/3 cup fresh chives, minced
1 teaspoon dried dill weed
2/3 cup fresh broccoli, finely chopped
1/4 cup shredded cheese
1/8 teaspoon or pinch of salt
1/8 teaspoon or pinch of black pepper
Wash hands with soap and water.
Gently rub produce under cold running water before preparing ingredients.
Preheat oven to 400°F.
Cut peppers lengthwise and remove seeds.
In a medium bowl, mix cream cheese, chives, dill, salt, and pepper. Add broccoli and mix.
Spoon cheese and broccoli mixture into each hollowed out pepper.
Place on a foil-lined baking sheet. Bake 9-11 minutes. Remove from oven and add shredded cheese to the top of each stuffed pepper. Bake until cheese is melted, about three more minutes.
Remove from oven and cool slightly before serving.