MINI HOT-PEPPER PIZZAS
Ingredients
- 4 WHOLE-WHEAT ENGLISH MUFFINS, SPLIT
- 1 tablespoon OLIVE OIL
- 2 CLOVES GARLIC, MINCED
- 1 RED BELL PEPPER, DICED
- 2 JALAPEÑO PEPPERS, MINCED
- 1/8 teaspoons PEPPER
- 1/2 teaspoons DRIED OREGANO LEAVES
- 1/2 cups PART-SKIM RICOTTA CHEESE
- 1/4 cups GRATED PARMESAN CHEESE
Instructions
- Preheat the oven to 350°F. Cut the onions in half horizontally and peel them.
- Bring a pot of salted water to boil and cook the onions for 12 minutes. Drain and take out the center of each onion, creating four onion cups. Put the cups in a baking dish that has been brushed with olive oil. Set aside.
- Chop the centers of the onions and sauté them in olive oil. Transfer them to a bowl and add the sausage, cheese, bread crumbs, herbs, green chilies, salt, and pepper. Mix well, add the egg, and mix again. 4. Make four balls out of the stuffing and put one in each onion cup. 5. Cover and bake for 20 minutes. Uncover and bake for 10 more minutes. Serve hot with enchilada or tomato sauce spooned on top.
Nutrition Facts
- Amount Per Serving
- Calories 242
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 15g5%
- Sugars 2g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.