Ingredients: |
Ingredients:
1/2
cup chopped carrot (1 medium)
1 - 2
tablespoons sliced pickled jalapeno peppers, drained
4
ounces reduced-fat sharp cheddar cheese, cubed
1
ounce reduced-fat cream cheese (Neufchatel), softened
3
tablespoons diced pimiento, undrained
4
teaspoons light mayonnaise
1
tablespoon snipped fresh chives
1/2
teaspoon ground black pepper
1/2
teaspoon Dijon-style mustard
6
miniature sweet peppers
Snipped fresh chives (optional)
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Directions: |
Directions:. Place carrot in a food processor. Cover and process with several on/off pulses until carrot is finely chopped. Add jalapeno peppers. Cover and process with several on/off pulses until chopped. Transfer mixture to a medium bowl.
2. Place cheddar cheese in the food processor. Cover and process with several on/off pulses until finely chopped. Stir cheddar cheese, cream cheese, pimiento, mayonnaise, 1 tablespoon chives, black pepper, and mustard into carrot mixture.
3. Cut sweet peppers in half lengthwise, keeping stems intact. Remove and discard seeds. Before serving, spoon about 11/2 tablespoons of the cheese mixture into each pepper half. If desired, sprinkle with additional chives. |
Personal
Notes: |
Personal
Notes: Servings Per Recipe 4, cal. (kcal) 138, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 5, carb. (g) 7, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 3, pro. (g) 9, vit. A (IU) 3207, vit. C (mg) 59, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 317, Potassium (mg) 219, calcium (mg) 283, iron (mg) 1, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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