Mozzarella Stuffed Peppers in Sundried Tomato Cream Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 tbsp olive oil
- 1/4 cup parmesan cheese shredded
- 12 mini peppers
- 3-4 mozzarella string cheese sticks-regular or low cal
- 1/2 cup sour cream light or regular
- 3-4 sundried tomatoes chopped
- 1/4 cup water to thin the sauce-you could also use milk
- 1 tbsp italian or mediterranean seasoning
- 2 fresh basil leaves torn, to garnish
- Carbohydrate 3.95450000342936 g
- Cholesterol 39.1375000354435 mg
- Fat 15.5195250124751 g
- Fiber 0.0160000002384186 g
- Protein 4.97100000520644 g
- Saturated Fat 7.99061750702414 g
- Serving Size 1 1 recipe (97g)
- Sodium 131.032500151688 mg
- Sugar 3.93850000319094 g
- Trans Fat 0.735702500630028 g
- Calories 173 calories
Remove the tip of each pepper and discard any unwanted seeds.Insert a mozzarella stick and trim just at or right below the opening of the pepper. Repeat until all of the peppers are filled.Drizzle olive oil in a large skillet and turn heat to medium low. Combine sour cream, water, seasoning and sundried tomatoes and stir until the consistency is uniform.Sprinkle in parmesan cheese and turn heat to medium. Continue to stir until the cheese begins to melt.Add stuffed peppers to the skillet in a even layer. Bring to a simmer, cover and reduce heat to medium low. Baste the peppers in the cream and continue to cook until they begin to soften and the sauce thickens.*Optional* Remove lid and place under broiler for about 3 minutes watching carefully until sauce slightly browns.Garnish with fresh basil and serve hot!
