Low-Fat Cheesy Grilled Banana Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 106.5
- Total Fat: 3.5 g
- Cholesterol: 10.7 mg
- Sodium: 259.1 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 3.8 g
- Protein: 8.9 g
View full nutritional breakdown of Low-Fat Cheesy Grilled Banana Peppers calories by ingredient
Introduction
Mild banana peppers, cheese, a bit of turkey bacon for a smoky richness, and tomatoes to offer a bit of freshness. Grill them to add another layer of flavor to the dish.Serve these as an appetizer or unexpected side dish at your next barbecue!
Uses panko, or Japanese breadcrumbs in this recipe. You can substitute whatever breadcrumbs you have on hand. Mild banana peppers, cheese, a bit of turkey bacon for a smoky richness, and tomatoes to offer a bit of freshness. Grill them to add another layer of flavor to the dish.
Serve these as an appetizer or unexpected side dish at your next barbecue!
Uses panko, or Japanese breadcrumbs in this recipe. You can substitute whatever breadcrumbs you have on hand.
Number of Servings: 4
Ingredients
-
4 banana peppers, fresh
2 slices turkey bacon
1 tomato, diced
3 oz low-fat cheddar cheese
1 Tbs parsley chopped
1/2 cup Baycliff Panko
Directions
Directions
Preheat the grill to medium heat. Wash and cut the stems off the peppers. Using a fork or vegetable peeler, scoop out the seeds.
Cook bacon until brown but not crisp; drain and crumble. Combine all remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly.
Place foil packets on the grill so they stand upright, keeping the filling inside the peppers. Cook with grill lid closed for 10 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user ROSIE19531.
Preheat the grill to medium heat. Wash and cut the stems off the peppers. Using a fork or vegetable peeler, scoop out the seeds.
Cook bacon until brown but not crisp; drain and crumble. Combine all remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly.
Place foil packets on the grill so they stand upright, keeping the filling inside the peppers. Cook with grill lid closed for 10 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user ROSIE19531.
