1/2 of recipe (2 pepper halves): 204 calories, 5.5g total fat (2g sat fat) 575mg sodium, 25g carbs, 7g fiber, 9.5g sugars, 17g protein -- PointsPlus® value 5* -- SmartPoints™ value 3*
Like pizza? Of course you do. It's PIZZA. Now put it in a pepper for an amazing and unique experience! (Trust us on this one.)
2 sticks light string cheese
3/4 cup canned crushed tomatoes
1 tsp. garlic powder
1/2 tsp. Italian seasoning
1/2 cup frozen ground-beef-style soy crumbles (like the kind by Boca or MorningStar Farms), thawed
2 large green bell peppers
1 cup sliced mushrooms
1/2 cup chopped red onion
2 tsp. reduced-fat Parmesan-style topping
2 tbsp. sliced black olives
Preheat oven to 375 degrees. Spray a 9" X 13" baking pan with nonstick spray.
Break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.)
Place crushed tomatoes in a medium bowl. Stir in 1/2 tsp. garlic powder and 1/4 tsp. Italian seasoning.
In another medium bowl, mix thawed soy crumbles with remaining 1/2 tsp. garlic powder and 1/4 tsp. Italian seasoning.
Slice bell peppers in half lengthwise, and remove seeds and stems. Lay pepper halves in the baking pan, cut sides up.
Bake until slightly softened, 16 - 18 minutes. Remove pan, but leave oven on.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Cook mushrooms and onion until softened and lightly browned, 4 - 6 minutes.
Blot away moisture from pepper halves. Evenly fill with seasoned tomatoes, followed by cooked veggies and seasoned soy crumbles. Sprinkle with shredded cheese and Parm-style topping, and top with olives.
Bake until filling is hot and cheese has melted, 8 - 10 minutes. Dig in!
MAKES 2 SERVINGS