PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE
Steps:
- Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve. The skinny 30 calories per 2 peppers, 1.3 g fat (0.6 g saturated), 3.2 g carbs, 0.9 g fiber, 2 g protein
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