Ricotta Bacon Stuffed Mini Peppers

Ingredients:

• 1 pound assorted mini peppers, about 18 mini peppers (6 Greens)
• 2/3 cup part skim ricotta cheese (2/3 Lean)
• 1 egg, beaten (1/3 Lean)
• 1/2 cup reduced fat mozzarella cheese, shredded (1/2 Lean)
• 1/4 cup freshly grated parmesan cheese (4 Condiments)
• 4 slices turkey bacon (1/2 Lean)
• 2 tbsp fresh basil chopped (1/4 Condiment)
• 2 tbsp fresh parsley, chopped (1/2 Condiment)
• 1/4 tsp salt ~optional (1 Condiment)
• 1/8 tsp black pepper (1/4 Condiment)

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or lightly spray with nonstick spray. 
2. Cook the turkey bacon according to package directions until crisp. Chop into small pieces and set aside. 
3. Slice the mini peppers in half lengthwise and remove the seeds and ribs. Arrange the pepper halves on the prepared baking sheet.
4. In a medium mixing bowl, combine the ricotta cheese, beaten egg, mozzarella cheese, parmesan cheese, chopped turkey bacon, basil, parsley, salt and pepper. Mix until well combined.  
5. Spoon the cheese mixture evenly into each pepper half. 
6. Bake for 18 to 20 min or until ricotta is set and cheese is melted.
7. Let cool slightly before serving.

Makes 2 Servings

Each serving = 1 Lean, 3 Greens, and 3 Condiments (about 18 pepper halves)

Calories: 375, Protein: 30.5 g, Carbs: 20.5 g, Fat: 19 g

or

Makes 4 Servings

Each serving = 1/2 Lean, 1 1/2 Greens, and 1 1/2 Condiments (about 9 pepper halves)

Calories: 187, Protein: 15.2 g, Carbs: 10.2 g, Fat: 9.5 g

*I used 18 whole mini peppers/36 pepper halves (1 lb total weight) for the entire recipe, so 18 pepper halves per serving. The amount of peppers per serving will vary depending on weight.

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