Ingredients
1 tbsp extra-virgin olive oil
12 mini sweet peppers
2 slice turkey bacon, diced
½ cup diced onion
4 oz fat-free cream cheese
2 oz soft goat cheese
¼ tsp crushed red pepper flakes
1 slice whole wheat bread, toasted
1 clove garlic, minced
1 tbsp Parmesan cheese, grated
Instructions
Preheat the oven to 375° F. Coat a baking sheet with olive oil. Set aside.
Slice each pepper in half lengthwise then scoop out any seeds and membrane.
Add bacon to a non-stick sauté pan with cooking spray over medium heat and cook until crisp. Drain on a paper towel and set aside.
Add onions to the pan used to cook the bacon. Cook the onions, stirring occasionally until clear. Set aside to cool.
In a small bowl, mix the cream cheese and goat cheese. Add bacon, onions and red pepper flakes.
Grind toasted bread in a food processor with the garlic and parmesan cheese. Set aside in a small bowl.
Spoon the cheese mixture into each pepper half, and then press the cheese side of the popper into the whole wheat breadcrumb mixture. Lay on the prepared baking sheet breadcrumb side up and spray each lightly with cooking spray.
Bake the poppers, 20 minutes or until the peppers have softened and the breadcrumbs are golden.
Adapted from Diabetesfoodhub.com