Sweet Pepper Poppers

  • 12-14 miniature sweet peppers
  • 1/2 c. lowfat cottage cheese
  • 2/3 c. shredded pepper jack cheese
  • 1 tsp. spicy Cajun seasoning or other spicy seasoning blend

Preheat the oven to 350 degrees F.

Slice each of the peppers in half, lengthwise. Remove the seeds and inner membrane, but allow the stem to remain intact. The pepper halves should look like little boats.

In a small bowl, combine the cottage cheese, pepper jack cheese, and Cajun seasoning or other blend. Mix thoroughly to form a filling.

Carefully spoon the filling into the pepper halves, making sure to not overstuff the peppers. Arrange them in an oven-proof skillet that's been coated with oil, butter, bacon fat, or some other kind of fat to keep the pepper from sticking. I simply reused a pan I'd just used to sear pork chops. It added a lovely additional flavor element to the mix.

Bake the peppers for 15 minutes or until the cheese is melted and bubbly and slightly golden. Remove from the oven and allow to cool for a few minutes before enjoying.

  • Yields: about 24 appetizers
  • Preparation Time: 25 minutes
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