Meatless Monday: Cheesy Peppers with Linguine

August 13, 2012 at 12:35 pm Leave a comment

Ingredients:

  • 2 large bell peppers
  • 2 oz linguine
  • 2 eggs
  • 2⁄3 cup shredded reduced-fat cheddar
  • 1 tsp dry mustard
  • 3 tbsp non-fat milk
  • 3 tbsp chopped fresh chives
  • 1⁄2 tsp oregano
  • 2 diced tomatoes
  • Salt and pepper

Directions:

  1. Pre-heat the oven to 350°F. Halve the peppers lengthwise, carefully cutting through the stem. Remove the membrane and seeds. Cook the pepper shells in boiling water until tender, 6 to 8 minutes. Drain thoroughly and place on a paper towel.
  2. Cook the linguine in boiling water for 10 minutes, or according to the package instructions, until al dente. Drain well and set aside.
  3. Beat the eggs with the grated cheese, mustard, milk, chives and marjoram or oregano. Stir in the tomatoes and season lightly with salt and pepper.
  4. Place the peppers in a shallow dish, supporting each pepper with pieces of crumpled foil to ensure they are level. Fill each pepper halfway full with linguine, then spoon the egg and cheese mixture over the pasta.
  5. Bake until the filling is set and beginning to turn golden, 20 to 25 minutes. Garnish with chives. Makes four servings.

Nutrition Facts per Serving:

  • Calories 185
  • Fat 7 g
  • Cholesterol 120 mg
  • Carbohydrate 21 g
  • Fiber 3 g
  • Sugar 6 g
  • Protein 11 g

 *Adapted from Best Health Magazine: http://www.besthealthmag.ca*

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Entry filed under: Diabetes, Diet/Nutrition, Healthy Lifestyle, Recipes. Tags: , , , , , , , .

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