Tuesday, March 4, 2014

Mac & Cheese Stuffed Peppers

Since this winter has been never ending this year, I felt that comfort food was the name of the game -- especially for lunch at work during the week.  I actually adapted this a little bit in order to fit my intake requirements.  Tried for the first time at lunch today and holy christ.  Delicious!

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.

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