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Cheese and Herb Mini Sweet Peppers
Ingredients
- 30 red, yellow, and/or orange mini sweet peppers (about 12 oz. total)
- 18 ounces semi-soft goat cheese (chevre)
- 1/4 cup snipped fresh chives, tarragon, basil, or thyme
- Fresh basil leaves
Directions
1. Preheat oven to 350 degree F. Leaving the stem intact, cut a slit along the top of each pepper. Remove the seeds; set aside. In a small bowl combine goat cheese and snipped herbs. Spoon cheese mixture into prepared pepper. Arrange filled peppers close together on a baking sheet. Bake for 8 to 10 minutes or until cheese is heated through and peppers are crisp-tender.
2. Use tongs to arrange warm peppers on a serving dish, stacking peppers into a pyramid shape. Garnish with fresh basil leaves. Makes 30 servings.
Nutrition Facts
(Cheese and Herb Mini Sweet Peppers)
- Servings Per Recipe 30,
- cal. (kcal) 65,
- Fat, total (g) 5,
- chol. (mg) 13,
- sat. fat (g) 4,
- carb. (g) 1,
- Monosaturated fat (g) 1,
- pro. (g) 4,
- vit. A (IU) 826,
- vit. C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 88,
- Potassium (mg) 48,
- calcium (mg) 50,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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