Publix Aprons Meal: Stuffed Peppers Hors d’Oeuvres



Total Time – 25 minutes (Makes 20 Servings)

Make sure you hollow out the seeds and membrane of the peppers.


2 tablespoons chopped walnuts

2/3 cup flavored spreadable cheese (about 5 oz)

2 teaspoons dried cranberries, finely chopped

2 tablespoons green onions, thinly sliced

1 pint mini sweet (or mini bell) peppers


1. Place walnuts in medium sauté pan on low; heat and stir heat 5–7 minutes or until toasted.

2. Place cheese in bowl to soften. Chop cranberries and walnuts; slice green onions. Stir all three into cheese until well blended.

3. Cut peppers in half lengthwise; remove seeds and caps. Fill peppers with cheese mixture and arrange on serving platter. May be

chilled until ready to serve.


(per 1/20 recipe) 40kcal; FAT 3.5g; SAT FAT 2g; TRANS FAT 0g; CHOL 10mg; SODIUM 45mg; CARB 1g; FIBER 0g;

SUGARS 1g; PROTEIN 1g; VIT A 6%; VIT C 15%; CALC 0%; IRON 0%


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