Peppers With Cream Cheese Filling Recipe
Servings: 4
Ingredients
- 2 to 3 green or possibly red bell peppers
- 1 pkg. (8 ounce.) cream cheese, room temp.
- 2 tbsp. whipping cream
- 2 tbsp. grated Parmesan cheese or possibly sharp Cheddar cheese
- 1/2 teaspoon paprika
- Dash cayenne, optional
- 1 tbsp. minced chives or possibly parsley
Directions
- 1. Rinse and dry peppers. With a sharp knife cut off the stem end, leaving a small round of pepper attached. Throw away stem and finely chop the remaining part. Remove the seeds carefully without breaking the skins.
- 2. Blend the softened cream cheese with the whipping cream till smooth.
- 3. Add in the cheese, paprika and cayenne pepper, if used. Blend well. Add in chives or possibly parsley and the finely minced parts of the peppers.
- 4. Fill peppers with cream cheese mix.
- 5. Let stand in refrigerator for at least 2 hrs. (It can also be kept in the freezer for about 20 min.)
- 6. Cut into thin slices to serve. Makes 15 to 20 appetizers.
- Tip: You can add in some minced walnuts or possibly salted peanuts to the cream mix for another flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 203 | 83% |
| Total Fat 23.06g | 29% |
| Saturated Fat 13.14g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 225mg | 9% |
| Potassium 206mg | 6% |
| Total Carbs 5.74g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.38g | 2% |
| Protein 5.08g | 8% |
