4 servings ( 5 carbs per serving )
½ lb (225 g) mini bell peppers, about 8-10
½ lb (225 g) cream cheese
1 oz. (30 g) chorizo, in thin slices
½ – 1 tablespoon mild chipotle paste
2 tablespoons olive oil
1 tablespoon fresh thyme or cilantro
1 cup (240 ml) grated (shredded) cheese"
These small, thumb size peppers measure about three inches tall and have a crisp texture. Mini Sweet peppers are thinner-skinned than larger peppers and their texture withstands grilling and cooking.
Mini Sweet bell peppers are available year-round.
Mini Sweet peppers are grown specifically for their size, flavor and appearance. They are available in a trio of red, yellow and orange colors.
Mini Sweet peppers are great eaten fresh, out-of-hand or added to any number of dishes. Stuff peppers with cheese or ground meats; add raw peppers to salads or pasta dishes for added texture. Roasted Mini Sweet peppers make a nice addition to soups or stews. If refrigerated, the peppers will keep for up to two weeks, left at room temperature they will lose their crunchy texture within hours. Freeze roasted or grilled peppers for future use.