It’s a park kind of day.

I’m boycotting work today!  It’s a gorgeous 70 degrees out with 0% humidity so the kiddies and I went to a playdate at the park!  We met up with some friends, and the kids had a cute little picnic lunch. 


Lunch for the Husband and I will be nice and light seeing as we’re going to dinner tonite.  As a sidenote here, I will be referring to the Husband as Officer M from now on.  I’m totally stealing that from the Fitnessista (check out her blog if you have a sec  She calls her husband the Pilot and I think that is really cute.  Anyway, so Officer M and I are having:   

Stuffed Peppers Caprese:   


3 Large Bell Peppers (cored and seeded)     

1 pt Cherry or Grape tomatoes (halved)     

5 Fresh Basil Leaves     

4 Cloves Garlic – minced or thinly sliced     

1/3c Sargento Italian 4-Cheese Blend (reduced fat)     

Grapeseed or Olive Oil or Cooking Spray     

Balsamic Vinegar     

Salt and Pepper to Taste  Pre-heat oven to 400 degrees.    

In a bowl toss tomatoes, garlic, basil salt and pepper and a sprinkle of oil/cooking spray.  Stuff into peppers.  Place the peppers in a prepared baking dish and cover with foil.  Bake for 15 minutes, remove foil and bake another 12 minutes.  With a couple of minutes left to go, sprinkle with vinegar and top each with 1/2 oz cheese.   Let the cheese melt and pull it out.    

Warning!  There is a LOT of garlic in this dish.  Just so you know.  You will smell like garlic for a few hours after.   I actually think this is an aphrodisiac to Officer M….. 😉   

Buon appetit!     

Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 129.1
  • Total Fat: 4.2 g
  • Cholesterol: 4.4 mg
  • Sodium: 111.8 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 6.5 g



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