Mini Cheese Stuffed Peppers
Prep Time: 20 minutes
Cooking Time: 12 minutes
These are delicious as an appetizer, side dish or even main course. Their small size makes for easy finger food. Make extra because they go fast and you won't be able to eat just one. If you can't find the miniature peppers, you can cut regular bell peppers into 4 quarters instead.
12 peppers, miniature bell peppers
1 tablespoon olive oil
4 ounces cheese, low fat mozzarella
4 ounces ricotta cheese, low fat
1 teaspoon oregano, dried leaves
2 cloves garlic, fresh, minced
Preheat oven to broil. Halve and seed the peppers. Rub both sides of the peppers lightly with olive oil and place on foil lined baking sheet hollow side up. Slice the fontina cheese and divide among the peppers. Divide the chopped cherry peppers and the ricotta among the sweet peppers. Sprinkle with oregano. Mix the garlic with the olive oil and drizzle lightly over the peppers. Carefully broil until peppers are beginning to char and cheese is melted.
Nutrition: Per Serving About: 110 calories, 5 g fat, 2.5 g saturated fat, 6 g protein, 8 g carbohydrates, 2 g dietary fiber, 420 mg sodium; WW Points Plus value 3