Low Fat Pepper Poppers

1. 1

   In a bowl, blend cream cheese, garlic, onions, cheddar cheese, and lime juice.

2. 2

   Cut peppers in half lengthwise (you may want to wear gloves if you're sensitive to hot peppers).

3. 3

   Pull out and discard seeds and veins, leaving stem and outer bits of the pepper intact (to form a cup).

4. 4

   Fill pepper halves equally with cheese mixture, spreading surface smooth.

5. 5

   In a small bowl, whisk egg whites until slightly frothy.

6. 6

   Put panko crumbs in another small bowl.

7. 7

   Dip filled pepper halves, one at a time, in egg whites, then roll in crumbs.

8. 8

   Set coated peppers on a parchment lined baking sheet, leaving a little space between them.

9. 9

   Bake at 350 deg.

10. 10

    F. till crumbs are slightly darker brown and crisp, about 20 minutes.

11. 11

    Serve hot or room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.