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Pimiento Cheese Poppers

Makes: 4 servings Yield: 3 stuffed pepper halves each
Start to Finish 20 mins
Pimiento Cheese Poppers
Ingredients
  • 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)
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)
  • 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,
  • Trans fatty acid (g) 0,
  • 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 (g) 16,
  • Cobalamin (Vit. B12) (g) 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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