Piquillo Peppers Stuffed With Goat Cheese
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.
30 calories per 2 peppers
1.3 g fat (0.6 g saturated)
3.2 g carbs
0.9 g fiber
2 g protein
2 tablespoons finely diced shallots
1 scallion (white part only), thinly sliced
1 1/2 teaspoon aged Spanish sherry vinegar
1 can (13.75 oz; 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
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.