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- 1/2 cup chopped carrot (1 medium)
- 1 - 2 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)
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.
- Servings Per Recipe 4,
- cal. (kcal) 138,
- Fat, total (g) 9,
- chol. (mg) 23,
- sat. fat (g) 5,
- carb. (g) 7,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 3,
- pro. (g) 9,
- vit. A (IU) 3207,
- vit. C (mg) 59,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 317,
- Potassium (mg) 219,
- calcium (mg) 283,
- iron (mg) 1,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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