Stuffed Cherry Peppers Recipe

• servings: 20 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

20 cherry peppers from a jar (drained)

4 ounces cream cheese

4 ounces ricotta cheese

½ teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon salt

1 tablespoon fresh chopped parsley

Directions

Add the cream cheese, ricotta cheese, garlic powder, onion powder, salt, and chopped parsley to a mixing bowl.

Mix the ingredients with a metal spoon until combined.

Use your fingers or a small spoon to fill each cherry pepper with the cheese mixture, with a little filling spilling out of the top.

Store the peppers in the refrigerator for up to 4 days.

Nutrition

• Serving Size: 78 g
• Calories: 45
• Total Fat: 3 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 9 mg
• Sodium: 64 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 2 g