Cheese and Herb Mini Sweet Peppers
red, yellow, and/or orange mini sweet peppers (about 12 oz. total)
ounces semi-soft goat cheese (chevre)
cup snipped fresh chives, tarragon, basil, or thyme
Fresh basil leaves
- 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.
- 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)
- Per serving:
- 65 kcal cal.,
- 5 g fat
- (4 g sat. fat,
- 1 g monounsatured fat),
- 13 mg chol.,
- 88 mg sodium,
- 1 g carb.,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet