Grilled Pepper Boats Recipe 415

CHEESE-FILLED BELL PEPPER BOATS

Steps:

• In a small bowl, stir together the cream cheese, Parmesan, and lime juice. Spoon into a piping bag fitted with a wide star or round tip or a sturdy plastic bag with a bottom corner snipped off.
• Cut the cucumber slice crosswise into 12 rounds, then cut each in half (you'll have 24 thin half-circles). Set aside.
• Cut the bell peppers in half lengthwise, discarding the stems, ribs, and seeds. Cut each half into 6 squares. Lay the pieces with the skin side down on a serving platter.
• Pipe about 1 teaspoon cream cheese mixture onto each square. Sprinkle with the chili powder. Stand a cucumber half-circle in the cream cheese mixture on each square.
• Substitute small, feathery pieces of fresh dillweed for the chili powder and cucumber.
• (Per Serving)
• Calories: 44
• Total Fat: 2.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 1.0g
• Cholesterol: 10mg
• Sodium: 88mg
• Carbohydrates: 3g
• Fiber: 1g
• Sugars: 2g
• Protein: 2g
• Dietary Exchanges
• 1/2 Fat

LASAGNA PEPPER BOATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange bell peppers, cut-side up, in a 10x15-inch baking dish; season with salt. Pour enough water into dish to make 1/4-inch depth.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper to ground beef; bring to a boil. Reduce heat and simmer until flavors blend, about 15 minutes.
• Fill each bell pepper with a heaping tablespoon cottage cheese; top with a layer of mozzarella cheese, a layer of Cheddar cheese, and meat sauce. Sprinkle each 'boat' with more mozzarella cheese and Cheddar cheese.
• Bake in the preheated oven until peppers are tender and cheeses are melted, 50 to 65 minutes.

GRILLED PEPPER BOATS RECIPE - (4.1/5)

Steps:

• Coat grill rack with nonstick cooking spray. Preheat grill to medium-high Brush both sides of bell peppers with oil, and season with salt and pepper to taste. grill 5 minutes on each side. Transfer to a serving platter; let cool slightly. Meanwhile, for the balsamic glaze, combine vinegar and brown sugar; bring to boiling in a small saucepan. Reduce heat; simmer 10 minutes or until reduced by half and slightly thickened. Sprinkle feta cheese and pine nuts on peppers. Drizzle glaze on top, sprinkle with parsley, and serve.