Grilled Stuff Peppers with Cheese and Salsa
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 65.5
- Total Fat: 0.4 g
- Cholesterol: 1.3 mg
- Sodium: 272.7 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.6 g
- Protein: 4.8 g
View full nutritional breakdown of Grilled Stuff Peppers with Cheese and Salsa calories by ingredient
Introduction
I had peppers from the garden, and thought nothing is better then grilled peppers stuffed with cheese!! I had peppers from the garden, and thought nothing is better then grilled peppers stuffed with cheese!!Number of Servings: 4
Ingredients
-
4 Long sweet Italian Peppers or Anaheim Peppers
1 oz - Kraft Fat Free Cheddar or shredded cheese such as jack, colby or cheddar.
1 oz - Cream Cheese or Goat Cheese (I used Philadelphia Fat Free Cream Cheese)
Depending on the size of your peppers, you may need more. My peppers were small.
Can be made the night before
Salsa:
2 tomatoes - cut up
1/4 cup of onion - diced small
1 jalapeno pepper- thinly sliced and de-seeded
1 tsp.of sugar
1/4 tsp of salt
Directions
Turn grill on:
Cut the pepper length wise and try to de-seed pepper, but be careful to keep pepper in tact. Place on grill to char black. About 20 minutes, turning every few minutes. Place peppers in foil and let cool.
In a small bowl mix your cheeses together.
Once cooled, run pepper under cool water and peel the skin carefully.
Add cheesemixture to pepper, don't over stuff it, Use the cheese to seal.
Place peppers in a grill basket or oil the grill and place stuffed peppers on grill and cook until cheese is melted, about 3 minutes. I made a foil pack by taking aluminum foil and making a bowl, spray with cooking spray and place the peppers in foil pack. Cook until cheese is melted. It's less messy and easier to transport the peppers.
To make salsa:
In a medium bowl, add diced tomatoes, diced onion and sliced jalapeno. Give it a good stir, add sugar and salt. Stir again. Place in the fridge for 1 hour to 24 hours.
Serve salsa and peppers together
Serving Size: 1 - Pepper each
Number of Servings: 4
Recipe submitted by SparkPeople user SHELBSYD.
Cut the pepper length wise and try to de-seed pepper, but be careful to keep pepper in tact. Place on grill to char black. About 20 minutes, turning every few minutes. Place peppers in foil and let cool.
In a small bowl mix your cheeses together.
Once cooled, run pepper under cool water and peel the skin carefully.
Add cheesemixture to pepper, don't over stuff it, Use the cheese to seal.
Place peppers in a grill basket or oil the grill and place stuffed peppers on grill and cook until cheese is melted, about 3 minutes. I made a foil pack by taking aluminum foil and making a bowl, spray with cooking spray and place the peppers in foil pack. Cook until cheese is melted. It's less messy and easier to transport the peppers.
To make salsa:
In a medium bowl, add diced tomatoes, diced onion and sliced jalapeno. Give it a good stir, add sugar and salt. Stir again. Place in the fridge for 1 hour to 24 hours.
Serve salsa and peppers together
Serving Size: 1 - Pepper each
Number of Servings: 4
Recipe submitted by SparkPeople user SHELBSYD.
