Chef Aarika Ortiz enjoys making colorful, nutritious stuffed mini-bell peppers, and your family members or guests will love them too.

‘‘It’s great to have a fast, easy appetizer that is both tasty and healthy,’’ Aarika said.

This recipe has a healthy and delicious ingredient, Neufchatel cheese.

‘‘It is lower in fat and calories compared to cream cheese while still maintaining the same flavor and texture,’’ she said.

Neufchatel cheese contains protein, calcium and vitamins A and D, so it’s a healthy choice. But you’ll want to enjoy it in moderation since it’s a high-calorie ingredient.

In this recipe, Aarika uses small portions of the Neufchatel cheese to deliver plenty of flavor while keeping the appetizers healthy.

These mini Mexican stuffed peppers are also a great option for people looking for healthy gluten-free appetizers.

A love of languages and world cuisines inspires recipes with an international flair

Aarika has a passion for exquisite flavors and gourmet creations.

She’s also a pro at healthy cooking since she has a certification in nutritional science. She loves exploring how nutritious ingredients can boost our health.

A chef in Denver for more than 10 years, Aarika specializes in preparing meals for customized dinner parties, hosting cooking classes focused on international cuisine and delivering home-cooked meals.

She was born and raised in Illinois. Her father, a native of Puerto Rico, and her mother with Irish heritage, taught her English, Spanish, and French.

‘‘I chose to study and attend university abroad in Belgium, and therefore I became fluent in French. I studied linguistics and graduated from university in Brussels. Upon returning, I moved to Colorado, and found a passion for cooking,’’ she said.

Aarika’s exposure to languages and cultures around the world inspires her love for recipes with an international flair.

‘‘I am passionate about food, wellness, and community.  I look forward to what the next 10 years of cooking in the Mile High City brings,’’ she said.

Enjoy her delicious recipe.

Mini Mexican stuffed peppers

Ingredients:

12 mini-bell peppers, assorted colors, cut in half vertically. Leave stems intact.

4 ounces ground turkey

2 tablespoons onion, diced

1 teaspoon jalapeno pepper, minced

1 teaspoon garlic, minced

1/4 teaspoon cumin

1/4 cup Neufchatel, softened

2 tablespoons shredded Pepper Jack cheese

Salt and pepper to taste

Olive oil to coat bottom of a pan

Preparation:

Preheat the oven to 400 degrees. Place a sheet of parchment paper on a cookie sheet.

Using a small spoon or your thumb, remove the seeds from the mini-bell peppers. Place them skin side up and spread them out on the tray. Bake for eight minutes to soften the peppers. Meanwhile, heat a medium sauté pan. Add enough olive oil to coat the bottom of the pan. Add the ground turkey. Let it begin to brown before stirring. Decrease the heat to low and add the onion. Stir until the onion is translucent.

Next, add the jalapeno peppers, garlic and cumin. Stir for two minutes before turning off the heat. Move the ingredients to a mixing bowl. Add the Neufchatel, salt and pepper. Stir until well mixed. Add the Pepper Jack and stir again. Add just enough filling to fill each mini pepper.

Serve immediately or reheat in the oven just before serving.

You can put cilantro cream (crema) on your peppers.

Cilantro crema recipe

Ingredients:

1 teaspoon lime juice

1 teaspoon olive oil

1/4 cup sour cream

2 tablespoons cilantro, roughly chopped

Salt and pepper to taste

Preparation:

Add all ingredients to the food processor or blender. Blend until smooth. Adjust seasoning after tasting.