GERD Friendly Stuffed Mini Sweet Peppers with Pancetta
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Learn more →Ingredients
6 servings
- 1 lb mini sweet peppers (about 20–22 peppers)
- 4 oz pancetta, finely diced
- 8 oz cream cheese, softened
- ¼ cup grated parmesan cheese
- 2 tbsp fresh chives, finely choppedIngredient note
Fresh chives are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
- 1 tsp fresh thyme leaves
- ½ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Halve each mini sweet pepper lengthwise and remove the seeds and membranes. Arrange the halves cut-side up in a single layer on the prepared baking sheet.
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