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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 12.0
  • Total Fat: 0.3 g
  • Cholesterol: 2.4 mg
  • Sodium: 36.1 mg
  • Total Carbs: 1.1 g
  • Dietary Fiber: 0.3 g
  • Protein: 1.1 g

View full nutritional breakdown of Mini stuffed pepper appetizers calories by ingredient
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Mini stuffed pepper appetizers

Submitted by: TAMRACLOVEC
Mini stuffed pepper appetizers

Introduction

You would never guess that fat free cream cheese is used here, because the flavor of the Italian turkey covers it up! These are a wonderful party food for very low calories (check out the calorie count of a full fat recipe!) and I've even served them as a side dish!

These are also phenomenal in jalapenos. They are bigger, so just use 10 peppers, and double the calories for each one.
You would never guess that fat free cream cheese is used here, because the flavor of the Italian turkey covers it up! These are a wonderful party food for very low calories (check out the calorie count of a full fat recipe!) and I've even served them as a side dish!

These are also phenomenal in jalapenos. They are bigger, so just use 10 peppers, and double the calories for each one.

Number of Servings: 40

Ingredients

    20 mini sweet bell peppers (a 1 pint container)
    4oz Italian ground turkey (Jeanie-o)
    1/2 small onion, shredded on a grater
    1 tsp minced garlic
    4 oz fat-free cream cheese
    2 tablespoons grated Parmesan cheese
    1/2 teaspoon dried parsley
    1/4 teaspoon dried sage

Directions

Heat oven to 350

Wash peppers, then cut the stem short, and cut peppers in half lengthwise. Arrange on an oven-proof serving platter and roast for 5 minutes. Remove and hold.

While peppers arer roasting, begin to brown the turkey. When turkey is about 1/2 done add the shredded onion and garlic. Cook until turkey is done, then stir in the cheeses and seasonings.

Stuff each pepper half.a Use 1/2 teaspoon of filling for the smaller ones and 1 teaspoon for the larger ones, and you should have just enough to fill them all. You can hold them here for about 1 hour on the counter, or overnight covered in the refrigerator until ready to bake.

Bake peppers at 350 for about 20 minutes or until the peppers are soft and the filling is bubbly.

Serving Size: Makes 40 pepper halves

Number of Servings: 40

Recipe submitted by SparkPeople user TAMRACLOVEC.






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