Pimiento Cheese Poppers

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5 users rated this recipe an average rating of 2.5
  • Makes: 4 servings
  • Yields: 3 stuffed pepper halves each
  • Start to Finish: 20 mins
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Pimiento Cheese Poppers
Ingredients
1/2
cup chopped carrot (1 medium)
1
tablespoons sliced pickled jalapeno peppers, drained
4
ounces reduced-fat sharp cheddar cheese, cubed
1
ounce reduced-fat cream cheese (Neufchatel), softened
3
tablespoons diced pimiento, undrained
4
teaspoons light mayonnaise
1
tablespoon snipped fresh chives
1/2
teaspoon ground black pepper
1/2
teaspoon Dijon-style mustard
6
miniature sweet peppers
 
Snipped fresh chives (optional)
Directions
  1. Place carrot in a food processor. Cover and process with several on/off pulses until carrot is finely chopped. Add jalapeno peppers. Cover and process with several on/off pulses until chopped. Transfer mixture to a medium bowl.
  2. Place cheddar cheese in the food processor. Cover and process with several on/off pulses until finely chopped. Stir cheddar cheese, cream cheese, pimiento, mayonnaise, 1 tablespoon chives, black pepper, and mustard into carrot mixture.
  3. Cut sweet peppers in half lengthwise, keeping stems intact. Remove and discard seeds. Before serving, spoon about 11/2 tablespoons of the cheese mixture into each pepper half. If desired, sprinkle with additional chives.
Nutrition Facts (Pimiento Cheese Poppers)
    Per serving:
  • 138 kcal cal.,
  • 9 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 23 mg chol.,
  • 317 mg sodium,
  • 7 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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