In a large bowl, using an electric hand mixer, thoroughly blend cream cheese and sour cream.
Add drained spinach, pepper jack cheese, dried onion, and garlic powder, and mix until thoroughly combined.
Cut the mini sweet peppers in half, and remove the membranes and seeds inside.
Stuff the peppers with the spinach dip.
Place on a grill pan, and onto the hot grill for 10 minutes, or until heated through.
Using hot pads, remove the pan of peppers from the grill, and sprinkle the crushed Farmer’s Pantry Cornbread Crisps over the top. Sprinkle each stuffed pepper with a pinch of shredded Parmesan. Return the pan to the grill for another 5 minutes, or until golden brown.
Grilled Cheesy Spinach Dip Stuffed Peppers
Amount Per Serving
Calories 78Calories from Fat 54
% Daily Value*
Saturated Fat 3g19%
Vitamin A 2025IU41%
Vitamin C 18.7mg23%
* Percent Daily Values are based on a 2000 calorie diet.
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