I’ve been really wanting to try this stuffed sweet peppers recipe I found on chocolate & carrots blog. I’m so happy I finally got around to trying it tonight, because they were amazing! I did use a few alterations, though, so I’ve given my altered recipe below, and already have ideas to try out for next time too!
Stuffed Sweet Peppers
About 30 sweet peppers
3 heaping tablespoons low fat cream cheese
2 teaspoons low fat milk (I used 1%)
3 slices pepper jack cheese
3 slices colby jack cheese
Preheat oven to 350 degrees. Cut the tops off all the peppers. Combine cream cheese, milk, pepper jack, and colby jack in a food processor and blend until creamy, but lumpy. Fill a plastic bag with the cheese filling and cut the tip. Squeeze filling into each pepper and place peppers on a baking sheet lined with aluminum foil. Bake peppers until filling becomes bubbly, about 8 minutes. Let cool and enjoy!
I cooked whole grain couscous to go with our peppers and added pine nuts and basil. With some fresh blueberries and a chilled glass of pinot grigio, it was a perfect summer meal!