Creamy cheese-stuffed baby peppers
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- Prep Time10 min
- Total Time10 min
- Makes14 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 1.7g, Carbohydrates 0.6g, Fat 1.9g, Sodium 33mg.
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.
