Olive oil cooking spray
4 spray(s), divided
WW Reduced fat shredded Mexican style blend cheese
WW Reduced-fat whipped cream cheese spread
Reduced fat mayonnaise
Regular liquid egg substitute
- Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
- In a medium bowl, combine cheddar cheese, cream cheese and mayonnaise; mix well and set aside. Halve peppers lengthwise and remove seeds; fill peppers wtih cheese mixture. (Oil and seeds from the peppers can be irritating—keep your fingers away from your eyes.)
- Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed peppers into egg substitute and then roll in cornflake crumbs to coat.
- Transfer peppers to prepared baking sheet and coat with cooking spray. Bake until filling is bubbly and outside begins to brown, about 30 minutes. Serve hot.
- Serving size: 1 popper