Ingredients:

  • 12 oz mini sweet peppers, assorted colors
  • 4 oz Neufchatel or low-fat cream cheese, softened
  • 2 tbsp plain Greek yogurt
  • 1/4 cup shredded mild cheddar cheese
  • 1/2 tsp garlic powder
  • 1 tbsp grated Parmesan cheese
  • 1/2 tsp smoked paprika

Instructions:

  1. Slice each mini pepper in half lengthwise. Note: This provides a stable base so they don't roll.
  2. Use a small spoon to scrape out the seeds and white membranes until the interior is a clean, smooth cavity.
  3. Pat the insides dry with a paper towel. Wait until they are completely dry to avoid sogginess.
  4. In a mixing bowl, combine the softened cream cheese, Greek yogurt, shredded cheese, and garlic powder.
  5. Stir the mixture until it is completely smooth and uniform with no lumps of cream cheese.
  6. Spoon or pipe the mixture into each pepper half, filling it to the brim.
  7. Top each pepper with a sprinkle of Parmesan.
  8. Add a dusting of smoked paprika over the cheese.
  9. Bake at 400°F (200°C) for 15–20 minutes until the peppers are tender and the cheese tops are golden brown.