Servings: 20 peppers
Total Time: 20 minutes
- 1 bag mini sweet peppers
- 8 oz fat-free cream cheese
- 15 slice bacon
- 1 bag toothpicks
To Bake: Preheat oven to 350°F. Arrange filled peppers close together on a baking sheet. Bake for 8 to 10 minutes or until cheese is heated through and peppers are crisp-tender.
Cut a small slit in peppers and fill with cream cheese.
Cut bacon slices in half and wrap pepper.
Secure with toothpick.
Grill over indirect heat, turning occasionally for 10 - 15 minutes, or until bacon is cooked and peppers are lightly charred.
64 calories; 3.6 g fat; 1.2 g saturated fat; 10 mg cholesterol; 257 mg sodium; 3 g fiber; .3 g fiber; 5 g protein