"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Baked mini bell peppers Recipe

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This recipe for Baked mini bell peppers, by , is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. mini bell peppers, about 2 per serving
1 oz. air-dried chorizo, thinly sliced
1 tablespoon fresh thyme or fresh cilantro
8 oz. cream cheese
˝ - 1 tablespoon mild chipotle paste
2 tablespoons olive oil
1 cup shredded cheese

Directions:
Directions:
Set the oven to 400°F (200°C). Split the bell peppers lengthwise and remove the core.

Chop the chorizo and the herbs finely.

Mix together cheese, spices and oil in a small bowl. Add the chorizo and herbs. Stir until smooth.

Add the mixture to the bell peppers and place in a greased baking dish.

Sprinkle shredded cheese on top. Bake in the oven for 15–20 minutes or until the cheese is melted and golden brown.

Tip!

You don’t have to bake these mini bell peppers—they are also amazing raw. Simply skip the shredded cheese topping and enjoy them right out of the fridge!

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Moderate low carb
Per serving
Net carbs: 6 % (6 g)
Fiber: 1 g
Fat: 82 % (37 g)
Protein: 12 % (12 g)
kcal: 410

 

 

 

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