Baked Mini Bell Pepper Casserole

Sweet and crisp mini bells in a creamy herb infused sauce – yes please!

Diet Doctor does it again, this time with a filling and nutritious side dish that complements every entree I’ve served with it (most recently pot roast and sautéed mushrooms – supper table focus group approved).

I love it for its simple, budget friendly ingredients, easy prep, and taste (satisfying without the heaviness of go-to sides from my former eating life – mac and cheese, mashed potatoes, etc.)

Bonus? It packs a powerful nutrition punch. All that Vitamin A & C in a one cup serving!

You can easily use this recipe as a base and experiment with flavors to your liking. Chorizo is not an ingredient I often have on hand. Cheese and yogurt though? Come on – this is me we’re talking about!

Baked Mini Bell Pepper Casserole
1 pkg mini bells, washed, seeded, and sliced
1 8 oz package cream cheese
1 cup shaved (not grated) parmesan cheese
1 7 oz container Fage 2% plain Greek yogurt
1 tbsp dried thyme
2 tbsp extra virgin olive oil
fresh cilantro, trimmed
Salt and pepper to taste.
Mix all ingredients and place in baking dish prepared with cooking spray.
Bake at 400 for 30 minutes or until cheese is bubbly and golden.
MFP entry: Mini Bell Pepper Casserole, 1 cup, 277 cals.


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