Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Whipped Goat Cheese Stuffed Mini Peppers
Serving Amount
Ingredients
16 ounce mini bell peppers, halved, seeds removed
4 ounce goat cheese
5 ounce Greek yogurt
1 tbsp olive oil
2 green onion stalks, white and green separated and chopped
2 garlic cloves, finely minced
Salt and pepper to taste
Instructions
Step 1
Preheat oven to 400 degrees F.
Step 2
On a sprayed sheet pan, roast halved peppers for 20-25 minutes, or until lightly charred and soft.
Step 3
Meanwhile, make the goat cheese filling. Over medium-low heat in a small pan, heat olive oil and sauté the green onion whites and garlic.
Step 4
In a food processor or blender, add goat cheese and Greek yogurt. Add the olive oil mixture along with salt and pepper to taste. Blend.
Step 5
Fill the peppers and top with the reserved green onion greens.
