Grilled Banana Peppers with Creamy Peach Filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 banana or Anaheim peppers (or 16 jalapenos)1 large peach, diced 2 tablespoons reduced-sugar orange marmalade4 teaspoons Greek yogurt
Preheat the grill to moderate heat, about 375 degrees.
Wash and dry the peppers. Place each pepper on a cutting board and, using a paring knife, remove the center of the top side to form an oval shape. Remove the seeds from inside. Dice the removed tops.
Microwave the marmalade for 30 seconds. Combine the marmalade, peaches, and pepper tops, stuff each pepper with the mixture.
Place the peppers on aluminum foil on the grill and cook for 10 minutes. Remove from heat and place on serving tray. Top with 1/2 teaspoon of yogurt. Serve immediately.
Serve warm.
Serving Size: Two stuffed peppers per serving with 1 teaspoon of yogurt.
Wash and dry the peppers. Place each pepper on a cutting board and, using a paring knife, remove the center of the top side to form an oval shape. Remove the seeds from inside. Dice the removed tops.
Microwave the marmalade for 30 seconds. Combine the marmalade, peaches, and pepper tops, stuff each pepper with the mixture.
Place the peppers on aluminum foil on the grill and cook for 10 minutes. Remove from heat and place on serving tray. Top with 1/2 teaspoon of yogurt. Serve immediately.
Serve warm.
Serving Size: Two stuffed peppers per serving with 1 teaspoon of yogurt.
Nutritional Info Amount Per Serving
- Calories: 45.3
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 11.1 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 3.0 g
- Protein: 2.0 g
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