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Thursday, September 21, 2006

Another delicious creation

Stuffed peppers
Preheat oven to 375-400.

1/2 medium onion, chopped
2 scallions, thinly sliced
2 garlic cloves, minced
Saute in 2 tsp olive oil over medium heat.
Season w/ S+P

1 small yellow or red pepper chopped
1 cup black beans, rinsed
2 ears of corn, kernels removed
1 cup shredded, cooked white meat chicken
1 cup cooked barley
1/4 cup Taco Seasoning
Add to pan and cook through, 10 minutes, stirring occaisonally.

Core out 6 small red or yellow peppers.
Fill peppers w/stufing, and bake until peppers are wrinkled, about 20-30 minutes.

Yummy, and 4 points/pepper......

NOTE: If I had cilantro, I would have used it in the recipe. I just didn't have any fresh, so therefore, it's not in it there.
Secondly, I served the peppers with fresh, sliced avacado, which melted a bit and made each bite nice and creamy. Avacado, 1/4 of a medium avacado = 2 pts. It's good for you fat :)
A squeeze of lime juice is also nice over the pepper as well (0 pts :))


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