Cheese-Stuffed Peppers

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Pip & Ebby
Nutrition per serving    (USDA % daily values)
CAL
454
FAT
109%
CHOL
57%
SOD
36%

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Ingredients for 4 servings

1 cup ricotta cheese

1 cup cream cheese, at room temperature

½ cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper

4 Anaheim or Cubanelle peppers

4 baby bell peppers

4 small poblano chiles

Extra-virgin olive oil, for rubbing the peppers

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