Recipes Health Conditions IBS Spanish Pepper Nut Poppers By Patsy Catsos, MS, RDN, LD Patsy Catsos, MS, RDN, LD Facebook LinkedIn Twitter Patsy Catsos, MS, RDN, LD, is a nutrition expert with expertise in GI disorders. She is a leader in using the FODMAP approach with IBS patients. Learn about our editorial process Updated on August 24, 2021 Print Patsy Catsos, MS, RDN, LD (1 rating) Total Time: 40 min Prep Time: 20 min Cook Time: 20 min Servings: 7 (3 poppers each) Nutrition Highlights (per serving) 123 calories 10g fat 3g carbs 6g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 7 (3 poppers each) Amount per serving Calories 123 % Daily Value* Total Fat 10g 13% Saturated Fat 5g 25% Cholesterol 13mg 4% Sodium 174mg 8% Total Carbohydrate 3g 1% Dietary Fiber 1g 4% Total Sugars 0g Includes 0g Added Sugars 0% Protein 6g Vitamin D 0mcg 0% Calcium 230mg 18% Iron 0mg 0% Potassium 95mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. This recipe makes a special cocktail-party bite when made with fancy Marcona almonds and Manchego cheese. Marcona almonds are imported from Spain; they are smaller, softer, and sweeter than regular almonds. And almond consumption has been associated with protective effects against diabetes, obesity, metabolic syndrome, and cardiovascular diseases. Paired with Manchego cheese, another Spanish treat, Marcona almonds are perfect for this recipe. These poppers couldn't be easier, prettier, or tastier as a low-FODMAP treat. Ingredients 1 tbsp. canola oil 1/2 lb. sweet mini peppers (about 21 peppers) 5 oz. aged Manchego cheese 21 Marcona almonds Preparation Preheat the oven to 400 F. Oil a baking sheet. Spread the peppers out on the baking sheet. Allow them to settle naturally, so that the flattest side of each pepper is on the bottom. Using a paring knife, cut a slit in the top of each mini-pepper from the stem to the tip, then about 1/4-inch along the edge of the stem. Stuff each pepper with a large sliver of cheese and one almond; place it slit side up on the baking sheet. Roast the peppers on the middle rack of the oven until skins char on top and the peppers become tender, about 20 minutes. Cool until they are safe to pick up and eat, using the stems as handles; serve warm. Variations and Substitutions Any type of cheese or nuts can be used instead of the Manchego and almonds. Try pecans, peanuts, or regular almonds. Instead of Manchego, use feta, cheddar, or Monterey jack cheese for a fun and flavorful after-school snack. Cooking and Serving Tips Mini-peppers are sold in cellophane bags in the produce section, which makes it easy to see the contents. Choose a bag with peppers of small, uniform size, so they will all be done at about the same time.Pepper seeds are safe to eat, and you will probably barely notice them after roasting, particularly in small peppers. Larger peppers may have a few more seeds, but they are easily removed. Use a mini melon baller, which has a sharp edge, for this task when necessary. Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit 1 Source Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Barreca D, Nabavi SM, Sureda A, et al. Almonds (Prunus Dulcis Mill. D. A. Webb): A source of nutrients and health-promoting compounds. Nutrients. 2020;12(3):672. Published 2020 Mar 1. doi:10.3390/nu12030672