4 oz light cream cheese, softened
2 TB finely chopped poblano or jalapeno pepper (~1/4 poblano or 1 jalapeno)
1 green onion, finely chopped
1 avocado
1 tsp. lemon or lime juice
6 miniature bell peppers
In a medium bowl, mix cream cheese, chopped poblano or jalapeno pepper, and green onion. Peel, core, and dice avocado. Toss avocado with lemon or lime juice to prevent browning. Fold avocado into cream cheese mixture. Slice each pepper in half lengthwise and remove seeds, pulp, and stems. Fill each pepper with cream cheese-avocado mixture with a spoon or small spatula. Makes 12 poppers.
