Stuffed Mini-Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/2 cup Low Fat Ricotta1 oz. grated Parmesan cheese (low sodium)1/2 cup Del Monte Petite Cut Diced Tomatoes, drained1 tsp. Italian seasoning (no salt)8 to 10 small sweet peppers (red, orange or yellow)
Mix ricotta, Parmesan, tomatoes and seasoning. Slice each pepper in half, leaving stem intact. Carefully remove core, seeds and ribs. Stuff each half-pepper with cheese mixture. Bake in preheated 400 degree oven for 25-30 minutes until edges brown.
Makes 2 to 3 servings, depending on size of peppers. Or serve individually as appetizers or snacks.
Number of Servings: 3
Recipe submitted by SparkPeople user DJMGAR.
Makes 2 to 3 servings, depending on size of peppers. Or serve individually as appetizers or snacks.
Number of Servings: 3
Recipe submitted by SparkPeople user DJMGAR.
Nutritional Info Amount Per Serving
- Calories: 113.5
- Total Fat: 3.5 g
- Cholesterol: 14.7 mg
- Sodium: 133.6 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 2.4 g
- Protein: 7.6 g
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