You’ve seen them in stores. Those brightly colored little sweet peppers. So colorful. Just crying out for you to buy them. We had been slicing and adding to our salads because they are loaded with vitamin C. That’s it. Nothing else.
I was flipping through an issue of Cooking Light magazine and BAM! There on page 62 was my salvation. Stuffed mini bell peppers! Stuff them!
Who’d have thunk it? Not me. Stuffing was for jalapeño poppers. But, lately, the jalapeños have been a little too hot for my tastes. So, I hustled out and got some of those sweet peppers and stuffed them. Such cheesy, creamy & crunchy goodness. No more scorching off my taste buds!
This recipe is so versatile. You can grill them, bake or broil them. Or if you just need a few, do like me and pop them into the toaster oven. Provided that you have a toaster oven.
Gather your ingredients.
Set the cream cheese so it will come to room temperature.
Get out a baking sheet and line it with foil. If you have one, place a cooling rack inside the pan. Those little pepper halves like to flip over on their sides. Then, all the yummy filling oozes out and we can’t have that.
Cut the peppers in half and scoop out the little seed pod.
Dice up the scallions and cilantro. Add them into a bowl, along with the cream cheese and sour cream. Squeeze half a lime over it and mix it up.
Using a small spoon, stuff the pepper halves with the cheese mix and place on the prepared pan.
Now, you can grill them, broil them, or bake them. Your choice. Since I was making a small batch, I just used my toaster oven. I did remember to close the door after I took the picture.
- 12 to 16 of sweet mini peppers
- 4 oz low fat or neufchatel cream cheese – softened.
- 4 tablespoons sour cream
- 2 scallions, thinly sliced into rounds.
- ¼ cup chopped cilantro
- Juice of ½ lime
- Prepare a baking sheet by lining with foil. Place a wire rack inside to help keep peppers stable.
- Slice the mini peppers in half and remove seeds.
- Combine cream cheese, sour cream, scallions and cilantro on a small bowl. Squeeze the juice of half a lime over it. Mix until well combined.
- Divide cheese mixture among the pepper halves.
- Place filled peppers on prepared baking sheet.
- For crispy, crunchy peppers, broil for 5 minutes until browned.
- For a more tender pepper, bake at 350º for 20 minutes.
- These can be prepared in a toaster oven, set at the same temp, using the same times.
- Or, place on grill and cook till done.
- adapted from the May 2012 issue of Cooking Light.