Low Sodium Stuffed Cherry Peppers
Get ready to savor a guilt-free appetizer with these Low Sodium Stuffed Cherry Peppers! Packed with creamy low-sodium ricotta and unsalted cream cheese, these bite-sized delights are perfectly seasoned with fresh garlic, parsley, basil, and a hint of lemon zest for a burst of flavor. The cherry peppers are gently roasted to tender perfection, with a drizzle of olive oil and optional low-sodium breadcrumbs for added crunch. Ready in just 30 minutes, this easy, heart-healthy recipe is perfect for entertaining or adding a pop of color to your dinner table. With each stuffed pepper offering vibrant taste and a lighter nutritional profile, this dish is a definite crowd-pleaser without sacrificing health-conscious choices.
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Recipe Information
Ingredients
- 20 pieces Cherry peppers
- 1 cup Low-sodium ricotta cheese
- 4 ounces Unsalted cream cheese
- 1 clove Minced fresh garlic
- 2 tablespoons Chopped fresh parsley
- 2 tablespoons Chopped fresh basil
- 1 teaspoon Lemon zest
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Low-sodium breadcrumbs (optional for topping)
Instructions
Preheat your oven to 375°F (190°C).
Carefully cut the tops off the cherry peppers and remove the seeds and membranes inside. Be gentle to avoid breaking the peppers.
In a medium bowl, combine the low-sodium ricotta cheese, unsalted cream cheese, minced garlic, chopped parsley, chopped basil, lemon zest, and ground black pepper. Mix until smooth and creamy.
Using a small spoon or piping bag, fill each cherry pepper with the cheese mixture, packing it gently to avoid spilling.
Place the stuffed peppers in a baking dish. Drizzle with olive oil to keep them moist while baking.
If desired, sprinkle a small amount of low-sodium breadcrumbs on top of each stuffed pepper for added texture and a golden-brown crust.
Bake in the preheated oven for 10 minutes or until the tops are slightly golden and the peppers are tender.
Remove from the oven and let cool for a few minutes before serving. Garnish with additional fresh parsley or basil if desired.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 18.3 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 757 mg | 58% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 587 mg | 12% | |
*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.
