Jalapeno Stuffed Mini Peppers
Growing up, my mother would make a simple dip of softened cream cheese, a can of green chilis and shredded colby jack cheese. She would mix it all together and transfer it to a bowl where we would dip Fritos corn chips or tortilla chips into it.
I remember one of my brothers really loved that dip and anytime he came home from college, it was always ready in the fridge. Maybe that’s why I associate it as ‘football food,’ he and my dad would watch all the college bowl games together, munching on chips, yelling at the TV.
With the super bowl just around the corner, I always love an excuse to make a fun appetizer. My personal go-to football food of choice is nachos. If I have time to plan ahead, I’ll make pulled pork a day ahead and on game day we pile a baking sheet high with chips and cheese, shredded pork, and beans. I throw it in the oven until the cheese melts and its piping hot. Once it comes out of the oven its a free for all with toppings: sour cream, guacamole, salsa and sliced black olives.
This year, I thought I would make a riff on that easy dip I remember from my childhood. For a little bump in nutrition and protein I combined cottage cheese with cream cheese. The result is a silky smooth creamy base perfect for adding lots of flavor.
I love a little heat, so I went with pickled jalapeños. I started conservatively with just a half cup but for those that love a spicier bite, you could use fresh jalapeños or extra pickled jalapeños.
The shredded cheese adds a little texture if served cold and helps the spread melt when it cooks. Scooped into crunchy delicious mini bell peppers, this is truly a recipe you could serve cold or warm. Because its winter, I opted for the warm, gooey wonderful version of this recipe but you could certainly skip the oven and serve cold.
Instead of chips for dipping; cute brightly-colored mini bell peppers seemed like the perfect vehicle for scooping up this yummy dip. I love a stuffed jalapeño (even better if its wrapped in bacon), but my family doesn’t love the heat and spice of a fresh jalapeño. The perfect compromise is to use a mini bell pepper instead.
Whether you plan to watch the super bowl or not, this is a great recipe for sharing. Bring to your next get together for an easy appetizer; easy to throw together and a guaranteed crowd pleaser.
Jalapeno Stuffed Mini Peppers
1 1/2 pounds mini bell peppers
8 ounces low-fat cottage cheese
8 ounces low-fat cream cheese
1/2 cup pickled jalapeños
3/4 cup shredded colby jack cheese
Pinch of kosher salt and black pepper
1 tablespoon cilantro minced
Preheat oven 425 degrees. Line a rimmed baking sheet with parchment paper and set aside.
Rinse mini bell peppers and slice lengthwise in half. Pull out the seeds from the interior and discard.
In a food processor, combine the cottage cheese and cream cheese. Pulse for about 30 seconds until the cheeses are smooth and combined. Add the pickled jalapeños and shredded cheese. Pulse until ingredients are well-incorporated. Add a pinch of salt and pepper and pulse a final time.
Using a spoon, scoop the cheese mixture into the halved bell peppers, lining them evenly on the prepared baking sheet.
Roast in the 425 degree oven for about 15 minutes or until the cheese is golden brown on the edges and the bell peppers have slight charring along the edges. Remove from the oven and allow to cool about 5 minutes before garnishing with the tablespoon of fresh minced cilantro. Transfer to a plate and serve immediately.