Well, sister, somebody lied to you. Check it out:
Hot Hungarian peppers
1 small container fat free ricotta
8oz fat free cream cheese
1 packet fat free shredded mozzarella
1/4c grated parmesan cheese
8oz shredded fat free cheddar
fresh chives, minced
4 cloves garlic, minced
1 T. dried parsley
1 T. dried oregano
1 tsp. anchovy paste
1 tsp. no-chicken boiullon
Salt and pepper to taste
If you can prepare ahead, combine all of your stuffing ingredients and let sit in the fridge overnight so the flavors can combine.
Preheat your oven to 425°. Wearing gloves, prepare your peppers to be stuffed: slice each pepper down the middle and cut out the stem. Remove the seeds; I recommend tasting a tiny bit of the peppers to see how hot they are. If not too hot and you want to add more kick, combine some of the seeds in with your cheese mixture.
Stuff the peppers full and pop in the over for 20 minutes. Once the peppers begin to sink and the cheese looks like it's started to melt, place under your broiler for a minute or two to brown. Remove and serve immediately. Great as low fat appetizer for dinner with friends, or once in a while, not so bad as a solo meal! 2 peppers should be about 27g.
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