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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 9 |
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Folks gobble up these taste-tempting stuffed peppers, relates Gay Nell Nicholas of Henderson, Texas. They have a crisp golden coating, cheesy center and pleasantly spicy flavor. The best part is that no one realizes they are low in fat, too. Ingredients:
1 package (8 ounces) fat-free cream cheese, cubed |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1/4 cup fat-free mayonnaise |
1 garlic clove, minced |
1/2 teaspoon dried oregano |
18 jalapeno peppers (about 3 inches long), halved lengthwise and seeded |
2 egg whites |
1 tablespoon fat-free milk |
1-1/2 cups crushed cornflakes |
Directions:
1. In a small bowl, combine the first five ingredients; beat until blended. Spoon into pepper halves, packing tightly.
2. In a shallow bowl, whisk egg whites and milk. Place cornflakes in another shallow bowl. Dip peppers into egg mixture, then coat with cornflakes. Place on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until browned. Yield: 9 servings.
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