Peppers with Two Cheeses and Vegetable Confetti

Ingredients
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)

Directions
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.

NOTES:
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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