4gNET CARBSStuffed Mini Peppers
Sweet mini peppers filled with garlicky cream cheese and cheddar, baked until warm and bubbly.
Ingredients
Peppers
- 12 mini sweet peppers (about 12 oz)
Filling
- 6 oz cream cheese, softened
- 1/2 cup shredded sharp cheddar
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon garlic powder
- 1/8 teaspoon salt
Topping
- 2 teaspoons everything bagel seasoning
Directions
- Heat oven to 400°F. Line a rimmed baking sheet with parchment.
- Cut each pepper in half lengthwise through the stem. Scoop out the seeds and ribs.
- Stir the cream cheese, cheddar, chives, garlic powder and salt together until smooth.
- Spoon or pipe the filling into the 24 pepper halves and set them on the baking sheet, filling side up.
- Sprinkle with the everything bagel seasoning.
- Bake 10 to 12 minutes, until the peppers are just tender and the filling is warm and lightly golden. Broil 1 minute for more color if you like.
- Cool 5 minutes and serve warm.
Nutrition per serving (4 halves)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols.
Know your label
ADA lists squash such as zucchini, yellow squash, chayote and spaghetti squash as non-starchy, while corn and potatoes are starchy.
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Contains
dairy, sesame
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Inspired by Alphafoodie. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/stuffed-mini-peppers/