7 Stuffed with cheese pepper

To prepare 6 servings you will need:

• 12 fresh jalapeno peppers or small bell peppers;


• 230 grams of softened low-fat cream cheese (Nefshatel);


• 2 finely chopped green bulbs;


• ½-1 canned chopped jalapeno pepper in adobe sauce;


• 1/8 teaspoon of salt;


• 1/8 teaspoon black pepper;


• 1 small tomato, peeled and chopped.

Preparation:

1. Cut the pepper along into 2 parts, peel off the seeds and membranes. Put it aside.

2. In a medium-sized cup, whip cream cheese, onion, canned jalapeno peppers, salt and black pepper. Gently mix with the chopped tomatoes.

3. Spoon the mixture in half the peppers. To the landlady for a note: Since jalapeno pepper contains easily evaporating oils that can burn the skin and eyes, avoid contact with them if possible. Wear gloves when working with hot peppers. If you touched the burning pepper with your bare hands, wash them with warm water and soap. Cooked peppers can be covered and stored in the refrigerator for 24 hours.

The nutritional value:

• The energy value is 111 kcal;


• Fats - 9 g;


• Cholesterol - 29 mg;


• Saturated fats -


• 6 g; Carbohydrates - 4 g;


• Fiber - 1 g;


• Proteins - 5g;


• Sodium - 205 mg.

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Author: Katerina Sergeenko