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Sunday 25 September 2016

Baked Mini Bell Peppers

"Wow – so delicious! Small bell peppers with a creamy and spicy cheese will be a success at the dinner table. Great as a low-carb side dish or as a snack.

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"

For cooking instructions, see Diet Doctor site, here

Mini Bell Peppers:
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.
Current Facts
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.
Details about mini bell peppers taken from here

All the best Jan


JFM said...

Jan, you should write a cookbook.
With all of these tasty, looking photos, I swear I've gained weight :}

Have a Lovely Sunday...

Jo said...

They look so good, I could just tuck in to them now.

Launna said...

I love mini bell peppers, they have such yummy flavor and I can see this recipe would be delicious... who doesn't love cheese xox ♡♡♡

Francisco Manuel Carrajola Oliveira said...

Humm tem um aspecto verdadeiramente delicioso.
Um abraço e bom Domingo.

Summer said...

This looks soooo enticing! You are such a wonderful cook ♥

eileeninmd said...

Wow, this looks delicious. The peppers and spicy cheese sound yummy together! Happy Sunday, enjoy your day and the new week ahead!

The Happy Whisk said...

Love peppers. Just bought bullhorns at yesterday's Farmer's Market. I eat them like apples. Num,num,num.

Happy Weekend.

Christine said...

wow this looks amazing!

The Joy of Home with Martha Ellen said...

We love peppers, Jan. Your recipe would please those that sit at our table. Have a great week. ♥

DeniseinVA said...

Absolutely delicious! Thanks Jan!

happyone said...

Yummy. I've just picked peppers out of my garden and plan to use them to make this.

Martha said...

Another wonderful recipe. Every time I visit, I have to make a list of ingredients to pick up at the market...LOL... I hope your weekend was terrific!

Anonymous said...

My husband will love this recipe. Thanks!

Phil Slade said...

I'm enjoying some pretty good peppers here in Greece. Last night sweet green ones stuffed with feta, tomato and garlic and topped with parmesan.

Oh wow, looks like the sun's on the way after a morning of rain. See you soon.

Prunella Pepperpot said...

Ooh that looks super delicious. Thank you for sharing and have a wonderful new week :)

Lowcarb team member said...

Francisco Translation:
Humm tem um aspecto verdadeiramente delicioso.
Um abraço e bom Domingo.

Humm has 'an aspect' that looks truly delicious
A hug and a good Sunday

Red Rose Alley said...

Ooooo, how interesting, bell peppers with chorizo and cream cheese. Sounds so good. My mom used to make chorizo and eggs for breakfast. She's part Spanish, and loved to cook it for my dad.


Carol Blackburn said...

Just so many good things to eat and not enough hours in the day (busy walking, cleaning, sleeping) to eat them all. Good thing, huh?