Fridge Friend Recipes
Loaded Salsa and Cream Cheese Stuffed Peppers recipe
Sweet red pepper halves are filled with a creamy salsa mixture for a colourful, zesty dish. Serve them warm or at room temperature as a light lunch or side.
20 min · Easy · Mexican-inspired Jump to method
Ingredients
- 2 Red pepper
- 120g Cream cheese
- 3 tbsp Salsa
- 40g Salad leaves
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 152 kcal |
| Protein | 4.9 g |
| Carbohydrates | 9.4 g |
| Fat | 10.8 g |
| Saturated fat | 6.8 g |
| Fibre | 3.2 g |
| Sugar | 6.1 g |
| Sodium | 0.4 mg |
Why this works
A light, vegetable-led snack or starter with moderate fat from cream cheese; relatively low in calories but not especially high in protein or fibre.
Vitamin C from red peppers. Red peppers provide a useful amount of vitamin C, supporting immune function and collagen formation.
Vitamin A and folate from salad leaves. The salad leaves add small amounts of folate and carotenoids, with minimal calories.
Sodium concern. Salsa and cream cheese can contribute sodium, so this dish is not especially low in salt depending on the brand used.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and line a tray with baking paper.
Give the oven a full preheat so the peppers start roasting straight away rather than steaming on a cool tray; the paper should lie flat with no curled corners.
- Halve the red pepper and remove the seeds.
Trim out the white pith as well as the seeds, and keep the halves roughly even so they soften at the same rate in the oven.
- Mix the cream cheese with salsa until smooth, then spoon it into the pepper halves.
Stir until the filling looks uniformly pink with no streaks of white cream cheese left, and avoid overmixing if the salsa is very loose or the mixture may become runny.
- Bake for 12 to 15 minutes until the peppers have softened slightly.
Check at the 12-minute mark for peppers that have just started to slump at the edges and a filling that is hot through with a few light bubbles, not browned.
- Serve on a bed of salad leaves.
Tuck the leaves onto the plate while they are dry and crisp so they do not wilt under the warmth of the peppers, and spoon over any juices from the tray if you want extra flavour.
Other Salsa Recipes
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