Ingredients

Scale

7–8 mini sweet peppers, sliced in half lengthwise

For the filling:

4 oz. Greek cream cheese (or Neufchatel), softened
1/4 cup nonfat Greek yogurt
2 Tablespoons crumbled Gorgonzola cheese
About 4 teaspoons finely chopped sundried tomatoes
Fresh basil, oregano, and rosemary (a sprig of each), chopped fine
Fresh chives, snipped (about 1 Tablespoon)

For the breadcrumb topping:

1/3 cup fine bread crumbs or crushed Rice Chex cereal
1/8 – 1/4 teaspoon EACH: garlic powder, onion powder, Italian seasoning

Instructions

Preheat the oven to 400 F. Wash and slice the peppers lengthwise and remove the seeds. Spray a small baking sheet with cooking spray.
In a small mixing bowl, stir together the filling ingredients.
In a separate small bowl, stir together the breadcrumbs with the garlic powder, onion and herbs.
Take each pepper half and stuff it with the cheese mixture, then sprinkle some of the breadcrumb mixture over the top. Set it on the baking sheet. Repeat with the rest of the peppers until you run out of cheese or peppers.
Set the baking sheet in the oven and bake for 15 – 20 minutes or until the peppers are soft and the breadcrumbs are browned on top.
Let cool slightly before serving. Garnish with tiny basil leaves and/or flowers if desired.

Notes

If you use the Rice chex or gluten free breadcrumbs, this recipe is gluten free.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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