Cheese-Stuffed Peppers (#263)
Basic Information
- Servings: 2
- Serving Size: 2 pepper halves
- Difficulty: 2
- Budget: 3
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Meal Type: Main Dish
Diet Types
- Vegetarian
- Low-Carb
- Keto
- Gluten-Free
- High-Protein
Equipment
- - Baking sheet
- - Small bowl
Ingredients
- 2 mini bell peppers, halved and seeded
- 1/4 cup cream cheese
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon black pepper
Directions
- - Preheat oven to 375°F (190°C).
- - In a small bowl, mix cream cheese, cheddar, and black pepper.
- - Stuff each pepper half with cheese mixture, place on a baking sheet, and bake for 15-20 minutes until peppers are tender.
- - Serve 2 halves per portion warm.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat in an oven or microwave.
Nutrition
- Calories: 140
- Protein: 6g
- Fat: 12g
- Carbs: 4g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A