Broccoli and Chive Stuffed Peppers

Ingredients
  • 12 miniature sweet peppers, washed
  • 1 (8 oz.) Neuchatel Cheese, softened
  • 1/3 cup minced fresh chives, washed
  • 1 teaspoon dried dill weed
  • 2/3 cup finely chopped fresh broccoli, washed
  • ¼ cup shredded cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
Directions
  1. Wash hands with soap and water.
  2. Preheat oven to 400°F. Cut peppers lengthwise; remove seeds.
  3. . In a bowl, mix cream cheese, chives, dill, salt, and pepper.
  4. Rinse broccoli, and chop finely. Add to cheese mixture
  5. Spoon the cheese and broccoli mixture into each hollowed-out pepper.
  6. Place on a foil-lined baking sheet. Bake for 9-11 minutes. Remove from oven, add cheese to the top of each stuffed pepper. Bake until cheese is melted, about 3 more minutes.
  7. Remove from oven, and cool slightly before serving.

Store in a sealed container in the refrigerator for up to four days.

Total Time
30 min
Prep Time
15 min
Servings
12
Nutrition Facts

per stuffed pepper:
Calories: 70 

Fat: 3.5 g

Saturated Fat: 2 g

Sodium: 115 mg

Carbohydrates: 6 g

Added Sugar: 0 g

Dietary Fiber: 2 g

Protein: 3 g