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 www.fitnessista.com). 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
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….. 😉
- 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