Spinach‑Feta‑Free Stuffed Mini Peppers

Ingredients

• 9 mini sweet peppers
• 1 cup fresh spinach
• 3 tablespoons cream cheese (lactose‑free)
• 1/4 teaspoon garlic powder
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 190°C (375°F).

2. 2

   Slice tops off peppers and remove seeds.

3. 3

   Sauté spinach in olive oil until wilted; let cool.

4. 4

   Mix spinach with cream cheese, garlic powder, salt, and pepper.

5. 5

   Stuff each pepper with the mixture.

6. 6

   Place on a baking sheet and bake 15‑18 minutes until peppers soften.

7. 7

   Cool slightly before serving.