Vegetarian

Peppers with Two Cheeses and Vegetable Confetti takes several minutes to prepare.

Peppers with Two Cheeses and Vegetable Confetti takes several minutes to cook.

Peppers with Two Cheeses and Vegetable Confetti makes 4 servings.

The ingredients for Peppers with Two Cheeses and Vegetable Confetti are:

2 Green Peppers; - halved
1 teaspoon olive oil
2 cloves Garlic; - crushed
1/4 cup Green onion; - diced
1/2 cup Whole corn; - frozen is fine
1/2 cup Peas; - Frozen is fine
1/4 cup Carrot; - shredded fine
1/4 cup Broccoli Slaw; - shredded fine
4 ounces Neufchatel Cheese; - at room temp
2 ounces Cheddar cheese; - shredded fine
1/4 cup Cilantro; - Chopped
1/8 teaspoon Kosher Salt; - to taste
1/4 teaspoon Black pepper; - coarse ground

Here is how you make Peppers with Two Cheeses and Vegetable Confetti:

Heat the olive oil in a large pan and saute the garlic, green onion, corn, peas, carrot, broccoli enough to soften them (but not so much that they lose color). About 4 - 5 minutes should work. The add the cheeses and mix thoroughly. Season to taste with salt and pepper.Preheat oven to 350Using a spoon (or a plastic bag with a corner snipped) fill each pepper. Place them on a baking sheet. Bake for about 15 minutes until the cheese is bubbly.Serve hot.NOTES:You can use other kinds of peppers. Your choice of peppers controls the number of peppers you need. Larger peppers hold more filling so you need fewer. Large jalapeno or caribe peppers hold a lot less so you'll need more of them. Smaller peppers can be filled from the top, capped with a bacon strip, and roasted vertically in a wire rack.The choice of vegetables is limited only by your imagination and availability. Go for a mix of colors and flavors.Serving Size: makes 4 1 pepper servingsNumber of Servings: 4Recipe submitted by SparkPeople user LOTI55.

The nutritional information for Peppers with Two Cheeses and Vegetable Confetti is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 196.7

• Total Fat: 12.7 g
• Cholesterol: 36.1 mg
• Sodium: 300.7 mg
• Total Carbs: 13.8 g
• Dietary Fiber: 2.5 g
• Protein: 8.8 g