Provencal Tomato Stuffed Peppers recipe – 91 calories

Provencal Tomato Stuffed Peppers recipe – 91 calories

Ingredients:2 large red peppers, halved, seeded, membranes removed
4 teaspoons olive oil, divided
4 small plum roma tomatoes, halved lengthwise
16 pitted Kalamata olives, coarsely chopped
2 teaspoons herbes de Provence
1/4 teaspoon salt
fresh ground black pepper, to taste

Preparation:
1. Preheat the oven to 375 degrees F.
2. Lightly brush an 8″ baking pan with 1 teaspoon of the olive oil.
3. Place the cut, cleaned peppers in the baking pan, cut side up, single layer.
4. Place 2 tomato halves inside each pepper, cut side down.

5. Sprinkle with herbes de Provence and salt, then drizzle with the remaining olive oil.
6. Bake for about 25-30 minutes (or until the tomatoes are softened and the peppers are crisp-tender).
7. Sprinkle with black pepper to taste and serve.

Servings: 4

Nutritional information for one serving:
Calories: 91
Calories from fat: 60
Total fat: 6.7g
Cholesterol: 0mg
Total carbs: 8.2g
Fiber: 2.9g
Protein: 1.5g
WW points: 2

Roasted Serrano Salsa recipe – 46 calories

Roasted Serrano Salsa recipe – 46 calories

Ingredients:
6 serrano chilies
1 lb tomato, finely diced
1/4 cup orange juice
2 tablespoons red onions, minced
2 tablespoons cilantro, diced
2 tablespoons yellow bell peppers, diced
1 tablespoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon salt

Preparation:
1. In a cast iron skillet over medium-high heat, cook the serrano peppers until blackened.
2. Remove half of the blackened skin and discard.
3. Chop the chilies and combine them with the remaining ingredients.
4. Let stand 1 hour.
5. Cover and refrigerate until ready to serve.

Servings: 3 cups

Nutritional information for one serving:
Calories: 46
Calories from fat: 3
Total fat: 0.4g
Cholesterol: 0mg
Total carbs: 10.3g
Fiber: 2.4g
Protein: 1.8g
WW points: 0