Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut a slice off the stem end of each pepper, and use a sharp paring knife or pepper corer to scoop out the veins and seeds from the peppers (wear rubber gloves and avoid touching your eyes or nose).
- Mix together the cream cheese, Gouda cheese, bacon bits, pineapple, and about 1 teaspoon of reserved pineapple juice, or as needed to make a workable filling, in a bowl until thoroughly blended. Using a small spoon, stuff the hollow peppers with the cheese mixture.
- Place a rack or several disposable foil bread pans upside down onto a baking sheet. (See notes for how to make a pepper rack from a foil pan.) Stand the peppers, stem sides up, into the rack, and bake in the preheated oven until the peppers are softened and the filling is hot and bubbly, 30 to 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.42 Kcal (303 kJ) | ||
| Calories from fat | 44.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.99g | 8% | |
|---|---|---|---|
| Cholesterol | 19.63mg | 7% | |
| Sodium | 157.64mg | 7% | |
| Potassium | 64.48mg | 1% | |
| Total Carbs | 2.56g | 1% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 4.43g | 9% | |
| Vitamin C | 17.3mg | 29% | |
| Calcium | 104.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 184.21 Kcal (771 kJ) | ||
| Calories from fat | 114.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.69g | 8% | |
|---|---|---|---|
| Cholesterol | 49.94mg | 7% | |
| Sodium | 401mg | 7% | |
| Potassium | 164.03mg | 1% | |
| Total Carbs | 6.52g | 1% | |
| Sugars | 5.01g | 8% | |
| Dietary Fiber | 1.26g | 2% | |
| Protein | 11.27g | 9% | |
| Vitamin C | 44.1mg | 29% | |
| Calcium | 265.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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