Ricotta Bacon Stuffed Mini Peppers

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)
1/3 cup reduced fat mozzarella cheese, shredded (1/3 Lean)
4 slices turkey bacon
1 egg, beaten (with turkey bacon ~ 1 Lean)
1/4 cup freshly grated parmesan cheese (4 Condiments)
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:
Preheat oven to 350 degrees. Cook turkey bacon and chop into very small pieces. Set aside. Cut peppers in half lengthwise, removing seeds and ribs. Place on a baking sheet and set aside.

In a medium bowl, combine ricotta, mozzarella cheese, turkey bacon, egg, parmesan cheese, basil, parsley, salt and pepper. Fill peppers with the cheese mixture. Bake for 18 to 20 min or until ricotta is set and cheese is melted.

2 Servings with
1 Lean, 3 Greens, and 3 Condiments per serving (about 18 pepper halves)
or
4 Servings with
1/2 Lean, 1 1/2 Greens, and 1.5 Condiments per serving (about 9 pepper halves)

*I used 18 whole mini peppers/36 pepper halves (510 grams total). The amount of peppers per serving will vary depending on weight.