Peppers with Two Cheeses and Vegetable Confetti

4 large Chile Peppers (Poblano, bell, anaheim, or jalapeno)
1 teaspoon olive oil
2 cloves Garlic (crushed)
1/4 cup Green onion (diced)
1/2 cup Whole corn (frozen is fine)
1/2 cup Peas (frozen is fine)
1/4 cup Carrot (shredded fine)
1/4 cup Broccoli Slaw (shredded fine)
4 ounces Neufchatel Cheese (at room temp)
2 ounces Cheddar cheese (shredded fine)
1/4 cup Cilantro (Chopped)
1/8 teaspoon Kosher Salt (to taste)
1/4 teaspoon Black pepper (coarse ground)

You need to pick peppers that are large enough to hold some filling. I chose Anaheims. Briefly roast the peppers over an open flame (or under the broiler) to blister the skin. Rub off the skin and remove the seeds from each pepper through a slit down the side. With smaller peppers it may be easier to remove the top and remove the seeds & veins with an apple corer. Set aside.

Heat the olive oil in a large pan and saute the vegetables enough to soften them (but not so much that they lose color). About 4 – 5 minutes should work. Then add the cheeses and mix thoroughly. Season to taste with salt and pepper.

Preheat oven to 350

Using a spoon (or a plastic bag with a corner snipped) fill each pepper about 90% full. Place them on a baking sheet. Bake for about 15 minutes until the cheese is bubbly.

Serve hot.

Your choice of peppers controls the number of peppers you need. Larger peppers hold more filling so you need fewer. Large jalapeno or caribe peppers hold a lot less so you’ll need more of them. Smaller peppers can be filled from the top, capped with a bacon strip, and roasted vertically in a wire rack.

The choice of vegetables is limited only by your imagination and availability. Go for a mix of colors and flavors.

Using Anaheim peppers each (app 200g) serving contains an estimated:
Cals: 210, FatCals: 116, TotFat: 13g
SatFat: 7g, PolyFat: 1g, MonoFat: 4g
Chol: 36mg, Na: 200mg, K: 410mg
TotCarbs: 15g, Fiber: 4g, Sugars: 3g
NetCarbs: 11g, Protein: 9g


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