- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 24 small bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 70
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 14 mg
- Sodium
- 429 mg
Ree usually makes her poppers using jalapeños and wraps them in bacon. To switch things up a little, she’s using sweet peppers and wrapping them in prosciutto. Stuffed with herbed goat cheese, each popper makes one delicious mouthful.
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 24 small bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 70
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 14 mg
- Sodium
- 429 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- Fill the sweet pepper halves with the herbed goat cheese (about 1 teaspoon per halved pepper). Wrap in a piece of prosciutto and place on a foil-lined tray. Bake until the prosciutto is crisp, 15 to 18 minutes.
- Transfer to a platter and garnish with the torn basil and a drizzle of balsamic glaze.
