Serve these as appetizer bites.

Prep: 25 minutes   Bake: 20 minutes    Cool: 5 minutes   Oven: 375°

1/2 of an 8-oz. pkg. cream cheese, softened
1/3 cup grated Parmesan cheese
1 clove garlic, minced
2 Tbsp. snipped fresh herbs, such as cilantro, basil, tarragon, oregano, chives, thyme, sage, and/or rosemary
1/8 tsp. freshly ground black pepper
10 small fresh jalapeño, serrano, and/or miniature sweet peppers (about 8 oz. total)

1. In a small bowl beat cream cheese with an electric mixer until smooth. Beat in Parmesan cheese, garlic, herbs, and black pepper until combined.

2. Cut a slit lengthwise down 1 side of each pepper to create a pocket, being careful not to cut the pepper in half. Leave stem intact and remove seeds and veins.* Fill each pepper with some of the cream-cheese mixture.

3. Place filled peppers on an ungreased baking sheet. Roast in a 375° oven about 20 minutes or until peppers are soft and cheese begins to brown. Cool 5 minutes before serving. Makes 5 appetizer servings.

*NOTE: Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so wear plastic gloves while preparing them. Be sure to wash your hands thoroughly afterward.

Per popper: 59 cal., 5 g total fat (3 g sat. fat), 15 mg chol., 75 mg sodium, 2 g carbo., 1 g dietary fiber, 2 g protein.