Piquillo Peppers Stuffed with Goat Cheese
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- 1 teaspoon chopped fresh parsley
- olive oil cooking spray
- 1/2 teaspoon chopped fresh thyme
- 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
Preparation 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. 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
Preparation 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. 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
