This is a great appetizer to prepare up to two days ahead. As your guests arrive, all you have to do is pop them in a preheated oven. A toaster oven works great for these tasty bites.
Filling
- 1 (8-ounce) package mascarpone cheese or softened cream cheese (or 1 cup mashed avocado for dairy-free)
- 1 tablespoon chopped fresh oregano (optional)
- 1 teaspoon fine sea salt
- ½ teaspoon finely chopped garlic, or 4 cloves roasted garlic
- 9 slices prosciutto, cut lengthwise into 18 (1-inch-wide) strips Marinara sauce, warmed, for serving (optional)
How to Make It
- Preheat the oven to 400°F.
- Cut the stems off the peppers and make a slice down one long side of each pepper. If using jalapeños, remove the membranes and seeds with the tip of a small knife or a very small spoon. Leave a little of the membranes and seeds if you want hotter peppers.
- In a medium bowl, mix together the ingredients for the filling.
- Stuff the hollowed-out peppers with the filling. Wrap a slice of prosciutto around each stuffed pepper. Place on a rimmed baking sheet.
- Bake for 10 minutes, or until the prosciutto is crispy. Let cool slightly before eating. Drizzle with marinara sauce or serve it alongside for dipping, if desired.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 185 kcal Calories from Fat: 100.8 kcal |
|
% Daily Value*
|
| Total Fat 11.2 g 32% |
Trans Fat 0.0 g |
carbohydrates 3.7 g 3% |
Dietary Fiber 1.2 g 3% |
Protein 18.5 g 37% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |