Okay, I’ll come clean. I have over 300 recipes pinned, and I think I’ve made 3 of them. They look too good NOT to pin, and although I have good intentions I continue to fall back on our usual stand-by’s, which has become a real bore. But, I’ve been looking to make improvements in many areas of our lives, including eating better. I want my family to expand their personally acceptable list of healthy foods, and look forward to dinner together every night we can without the ‘ol Elvis lip as they stare at their dinner. For me, the best way to be relaxed during the “witching hours,” is to get dinner prepped ahead of time as much as possible. Then, when the kids come home from school I am a better listener, homework helper, and calm when Kevin gets home, knowing dinner is under control.
Here’s Gina’s nutritional breakdown:
Servings: 6 • Serving Size: 1/2 pepper • Old Points: 3 pts • Points+: 4 pts
Calories: 160 • Fat: 3 g • Carbs: 19 g • Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g
Sodium: 119 (without salt)
I assembled these early in the day. You could also just cook the filling early or the night before, then stuff the peppers at dinner time before going in the oven for 45 mintutes.
I got to use the cilantro from my new potted herbs that sit on our outdoor table. They sure do come in handy! I served the peppers with french bread in a can called Simply rustic french bread. Yeah, yeah, I know, it’s white. But, it’s not supposed to have much of the artificial stuff. It’s kind of a treat for the kids spreading their wings and trying something, well, rainbow-y, if I can coin a new term. I think brown rice would be a great side, too.
I will definitely make this dish again! (My adaptations: more onion in the filling, no serrano pepper, canned corn instead of frozen.)
So, if you’ve tried a successful Pinterest recipe, do leave a comment and a link!
(Then, click on over to Gina’s Skinny Recipes for a printer friendly version. I do recommend opting out on a lot of pictures and information so it only prints one page.)