Piquillo Peppers Stuffed with Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Party food can peel off pounds! These Spanish peppers could help you drop a size. We use goat cheese instead of traditional manchego to slash fat. Plus, two peppers deliver a third of your daily vitamin C needs, and C has been shown to increase fat burning during exercise. Ingredients:
2 tablespoons finely diced shallots |
1 scallion (white part only), thinly sliced |
1 1/2 teaspoons aged spanish sherry vinegar |
1 can (13.75 ounces; 16 peppers) piquillo peppers, drained |
3 ounces lowfat soft goat cheese |
olive oil cooking spray |
1 teaspoon chopped fresh parsley |
1/2 teaspoon chopped fresh thyme |
Directions:
1. Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.
2. Per serving (2 peppers): 30 calories, 1.3 g fat, (0.6 g saturated), 3.2 g carbohydrates, 0.9 g fiber, 2 g protein Nutritional analysis provided by Self
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