Spinach-Artichoke Stuffed Mini Peppers
ACTIVE TIME: 20 min. TOTAL TIME: 20 min. SERVES: 6
Crunchy peppers combine with tangy filling in these no-cook bites that are ready in just 20 minutes
9 mini multicolored peppers
21⁄2 cups frozen leaf spinach, from 12-oz. bag, thawed, squeezed dry
3⁄4 cup frozen artichoke hearts,
thawed, drained, chopped
1⁄2 cup mayonnaise
1⁄4 cup grated Parmesan cheese 2 Tbs. lemon juice
1⁄2 tsp. garlic powder
Pinch of cayenne pepper
Sliced scallions (optional) 1 Halve peppers lengthwise; discard seeds. Reserve peppers. In bowl, combine spinach, artichoke hearts, mayonnaise, Parmesan, lemon juice, garlic powder and cayenne.
2 Fill peppers with spinach mixture. If desired, garnish with scallions.
Per serving: Cal. 176 Pro. 4g Carb. 7g Fiber 4g Sug. 1g Chol. 11mg Sod. 242mg Total fat: 15g Sat. 3g Trans. 0g Sugar alcohol 0g
Easy variation
Herbed goat cheese: Omit the mayo and Parmesan and stir in 4 oz. herbed goat cheese (softened).