SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Creamy Stuffed Peppers

Makes: 6 servings
Serving size: 4 halves per serving
Start to Finish 20 mins
Creamy Stuffed Peppers
  • 12  fresh jalapeno chile peppers* and/or miniature sweet peppers
  • 1 8  ounce package  reduced-fat cream cheese (Neufchatel), softened
  • 2  green onions, thinly sliced
  • 1/2 - 1  canned chipotle chile pepper in adobo sauce, finely chopped*
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 1  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*Note:
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 111,
  • Fat, total (g) 9,
  • chol. (mg) 29,
  • sat. fat (g) 6,
  • carb. (g) 4,
  • fiber (g) 1,
  • pro. (g) 5,
  • sodium (mg) 205,
  • Vegetables () 1,
  • Medium-Fat Meat () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe