Creamy Stuffed Mini-Peppers
12 fresh jalapeno chile peppers* and/or miniature sweet peppers
1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
2 green onions, thinly sliced
1/2 - 1 canned chipotle chile pepper in adobo sauce, finely chopped*
1/8 t salt
1/8 t black pepper
1 small tomato, seeded and chopped, liquid drained off
Cut the jalapeno chile peppers or miniature sweet peppers in half lengthwise. Remove the pepper seeds and ribs. Set aside. *** Wear gloves when working with the jalapenos!!
In a medium bowl stir together cream cheese, green onions, chipotle pepper, salt, and black pepper.
Gently stir in the tomato.
To serve, spoon the cream cheese mixture into the pepper halves.