Creamy Stuffed Peppers

11 users rated this recipe an average rating of 4.5
  • Makes: 6 servings
  • Serving Size: 4 halves per serving
  • Start to Finish: 20 mins
Rate me!

Creamy Stuffed Peppers
fresh jalapeno chile peppers* and/or miniature sweet peppers
8 ounce package reduced-fat cream cheese (Neufchatel), softened
green onions, thinly sliced
canned chipotle chile pepper in adobo sauce, finely chopped*
teaspoon salt
teaspoon black pepper
small tomato, seeded and chopped
  1. Cut the jalapeno chile peppers or miniature sweet peppers in half lengthwise. Remove the pepper seeds and ribs. Set aside.
  2. In a medium bowl stir together cream cheese, green onions, chipotle pepper, salt, and black pepper. Gently stir in the tomato.
  3. To serve, spoon the cream cheese mixture into the pepper halves.
From the Test Kitchen

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Make-Ahead Directions:

Prepare as above through Step 2. Cover and chill for up to 24 hours. Serve as above.

Nutrition Facts (Creamy Stuffed Peppers)
    Per serving:
  • 111 kcal cal.,
  • 9 g fat
  • (6 g sat. fat,
  • 29 mg chol.,
  • 205 mg sodium,
  • 4 g carb.,
  • 1 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment: