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

INGREDIENTS

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

DIRECTIONS

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.