
Stuffed Hot Pepper Baked
Prep Time: 20
Cooking Time: 30
Ingredients
- 10 hot peppers, cut in half lengthwise
- 2 ounces cream cheese
- 1 cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- 2 tablespoons lime juice
- 1 large egg
- ¾ cup breadcrumbs
- Extra-virgin olive oil, drizzle
Instructions
- Preheat the oven to 350 degrees
- Cut hot peppers and removed seeds.
- Add cream cheese, cheddar cheese, garlic powder, chipotle powder, cumin and lime juice to food processor and mix well.
- Fill hot peppers with mixture even to top of pepper.
- In a medium bowl, mix the egg with the breadcrumbs until well blended. Spoon on top of peppers. Press crumbs lightly to stick to cheese filling.
- Place peppers cut side up on cookie sheet with parchment paper or silicone non-stick baking mat.
- Pour a small amount of olive oil on each pepper before baking.
- Bake for 30 minutes or until golden brown.
Adapted from pestoforpennies.com
Nutrition Facts
10 servings per container
Serving Size 2 Pepper Halves
Amount Per Serving | ||
---|---|---|
Calories 136 | ||
% Daily Value* | ||
Total Fat 8.3g | 11% | |
Saturated Fat 4.1g | 20% | |
Trans Fat 0 | 0% | |
Cholesterol 37mg | 12% | |
Sodium 158mg | 7% | |
Total Carbohydrate 10.6g | 4% | |
Dietary Fiber 1.1g | 4% | |
Total Sugars 3.1g | 0% | |
Protein 5.8g | 12% |
Vitamin D 3mcg | 16% | |
---|---|---|
Calcium 111mg | 9% | |
Iron 1mg | 6% | |
Potassium 193mg | 4% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.