I have no idea why I’m so into the mini versions of stuff this week I was really enamored after buying the new mini muffin pan, I guess. In any event, I had a package of sweet peppers in the fridge, plus a few from the garden that were close to the same size that I decided to stuff. But with what? I had leftover rice from another night, and wanted to do something cheesy and kind of Mexi-themed. Add in some cream cheese, sazon, and a few other things, and we have a tasty, bite sized snack at only 33.5 calories and .8 grams of fat per pepper. Makes 20 peppers.
- 20 mini sweet peppers
- 1 cup pre-cooked rice
- 2 oz. neufchatel cheese
- 1/4 cup chicken stock
- 1/2 tablespoon tomato paste
- 1 packet sazon
- 1/2 teaspoon cilantro
- 1/2 teaspoon salt
- Heat the stock over medium low.
- Add in the neufchatel cheese in cubes and stir occasionally until melted.
- Meanwhile, using a small knife, cut the tops out of all the peppers so as to remove the seeds and such.
- Add in the tomato paste, sazon, salt, and cilantro.
- Add in the rice and stir until well coated.
- Preheat the oven to 350 degrees.
- Using a small spoon, stuff the peppers with the rice. I found it helpful to use the handle end of a wooden spoon to poke the filling into the bottom of the pepper so that it was properly full.
- If you can find a small dish to arrange them all filling side to the top, that’s great, but it’s so thick you probably wouldn’t lose any if you had to bake them on their sides.
- Bake for 25 minutes.