Low Fat Stuffed Cherry Peppers
Delight your taste buds with these irresistible Low Fat Stuffed Cherry Peppers, a flavorful and healthier take on the classic appetizer. Perfect for parties or a guilt-free snack, this recipe features sweet and tangy cherry peppers filled with a creamy, indulgent stuffing made from low-fat cream cheese, nonfat Greek yogurt, fresh parsley, garlic, grated Parmesan, and a hint of seasoning. Oven-roasted to perfection with a light spritz of olive oil, these bite-sized delights are tender, golden, and bursting with flavor. Ready in just 30 minutes, they’re easy to prepare and can be served warm or at room temperature, making them incredibly versatile. Whether you’re hosting a gathering or looking for a tasty low-fat option, these stuffed cherry peppers are sure to impress!
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Recipe Information
Ingredients
- 20 pieces Cherry peppers
- 4 ounces Low-fat cream cheese
- 2 tablespoons Plain nonfat Greek yogurt
- 2 tablespoons Fresh parsley, chopped
- 1 clove Garlic, minced
- 2 tablespoons Grated Parmesan cheese
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 small spritz Olive oil spray
Instructions
Preheat your oven to 375°F (190°C).
Rinse the cherry peppers and use a small paring knife to carefully remove the tops and core out the seeds. Set them aside on a clean surface.
In a medium-sized mixing bowl, combine the low-fat cream cheese, Greek yogurt, parsley, minced garlic, Parmesan cheese, salt, and black pepper. Mix until smooth and well combined.
Using a small spoon or piping bag, carefully stuff each cherry pepper with the prepared filling. Ensure they are packed but not overflowing.
Place the stuffed peppers on a baking sheet lined with parchment paper or a nonstick baking mat.
Lightly spray the tops of the stuffed peppers with a small spritz of olive oil. This will assist with even roasting and add a touch of flavor.
Bake the stuffed cherry peppers in the preheated oven for 8-10 minutes, or until the tops are lightly golden and the peppers are tender.
Remove the peppers from the oven and let them cool slightly before serving.
Arrange the peppers on a platter and garnish with extra chopped parsley if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 13.3 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 334 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
