Stuffed Mini Peppers

Stuffed Mini Peppers

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From: Diabetic Living Magazine

This fun side-dish is easy to make and wonderfully compliments any main dish.

Ingredients 6 servings

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Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • ½ cup crumbled queso fresco (2 ounces)
  • ¼ cup shredded part-skim mozzarella cheese (1 ounce)
  • 2 tablespoons finely chopped jarred pimiento peppers
  • 6 miniature red, yellow, and/or green sweet peppers, halved and seeded
  • 1 tablespoon whole-wheat panko (Japanese-style bread crumbs)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Line a baking sheet with foil; set aside. In a small bowl combine crumbled queso fresco, shredded part-skim mozzarella cheese, and finely chopped jarred pimiento.
  2. Stuff sweet pepper halves with cheese mixture, mounding cheese mixture slightly. Sprinkle whole wheat panko on top of the cheese mixture. Lightly coat top of panko with nonstick cooking spray. Place peppers on prepared baking sheet. Bake 12 to 15 minutes or until golden brown on top.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 57 calories; 3 g fat(2 g sat); 1 g fiber; 3 g carbohydrates; 3 g protein; 15 mcg folate; 10 mg cholesterol; 2 g sugars; 1,115 IU vitamin A; 40 mg vitamin C; 93 mg calcium; 0 mg iron; 110 mg sodium; 88 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value), Vitamin A (22% dv)
  • Carbohydrate Servings: 0

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