This is a light, refreshing way to have your stuffed peppers. You will have them on the table in twenty minutes. I used lemon cheese to get the fresh flavors of summer. If you out grilling throw them on the grill or use the oven. Serve them as a side or a main with an arugula salad.
Makes 4 servings
Carbs 11.6 g Protein 7.5g
2 red or yellow peppers
4 oz fresh spinach
2.5 0z white stilton cheese with lemon
4 tbsp slivered almnds
salt and pepper to taste
Cut peppers in half lengthwise. Remove seeds and pith from peppers. Use a toothpick and poke a few holes in the bottom of your peppers. Trim stems off the spinach. Place equal amounts of spinach into each pepper half. Cut Cheese into 4 slices. Crumble 1 slice on top of spinach. Place on grill or preheated oven of 375 degrees until the desired doneness. I don’t like my peppers overcooked so about 10 minutes for me. Toast almonds. Sprinkle one tablespoon of almonds over each pepper. Salt and pepper to taste.