CHICKEN-AND CHEESE-STUFFED MINI BELL PEPPERS

Filled with oozing cheese, these tasty little mouthfuls are perfect for serving as appetizers at a dinner party.

MAKES: 12     PREP: 30–35 MINS     COOK: 15 MINS

olive oil, for oiling

⅓ cup cream cheese

2 garlic cloves, finely chopped

2 teaspoons finely chopped fresh rosemary

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh flat-leaf parsley

3 tablespoons finely grated Parmesan cheese

1 cup finely chopped cooked chicken breast

3 scallions, finely chopped

12 mixed colored baby bell peppers (about 12 ounces)

sea salt and pepper, to taste

1. Preheat the oven to 375°F. Lightly brush a large baking sheet with oil.

2. Put the cream cheese, garlic, rosemary, basil, and parsley into a bowl, then add the Parmesan and stir together with a metal spoon.

3. Mix in the chicken and scallions, then season with a little salt and pepper.

4. Slice each bell pepper from the bottom up to the stem, leaving the stem in place, then make a small cut just to the side, so that you can get a teaspoon into the center of the pepper to scoop out the seeds.

5. Fill each bell pepper with some of the chicken mixture, then place on the prepared baking sheet. Cook in the preheated oven for 15 minutes, or until the bell peppers are soft and light brown in patches.

6. Let cool slightly on the baking sheet, then transfer to a serving plate. Serve warm or cold. These are best eaten on the day they are made and should be kept in the refrigerator if serving cold.

per stuffed bell pepper: 59 cal / 3.2g fat / 1.5g sat fat / 2.4g carbs / 1.7g sugars / 0.4g salt / 0.7g fiber / 5g protein

FLAVOR TWIST

For a spicy, smoky twist, try adding ½ teaspoon crushed red pepper flakes and ½ teaspoon smoked paprika to the cheese mixture before stuffing the bell peppers.