Recipe adapted from Cook The Story.
Yields 6 servings
316.5 calories per serving
1 box whole wheat penne
6 green bell peppers
8 oz lowfat cream cheese
8 oz lowfat shredded cheddar cheese
2 c skim milk
1 tsp dijon mustard
6 tsp panko
Preheat oven to 450.
Cook pasta according to box directions.
Drain & place in a large bowl.
Cut the tops off the peppers (stem side) & seed.
Arrange peppers cut side up in a rimmed baking pan.
(I used a broiler pan.)
Place cream cheese, cheddar, & milk in a bowl.
Microwave for a minute at a time, for 5 minutes.
Stir until there are no lumps of cream cheese.
(This took me a total of 5 minutes & I used a whisk to stir.)
Pour cheese sauce over pasta & let sit for 5 minutes.
Place a portion of the pasta mixture inside of each pepper.
Sprinkle with panko & spray the tops with cooking spray.
Bake for 25 minutes.