I would have never dreamed up this combination if it weren't
for my Weight Watchers leader sharing the idea. She picked up the idea from a
member in her meeting... she enjoyed it so much she shared at my meeting. It
just happened to be during one of our meetings where we were talking about
boosting up the fiber in your diet. I was sitting in my chair, intrigued
because ... I was actually having tacos that night after my meeting. Before my
meeting, I planned on having soft shell tacos ... but that idea went out the
window when I heard this because I HAD to give it a try.
The end result was a delicious concoction that was not only
satisfying, filling and very tasty ... but it was unique. So unique that I had
it the next day for lunch as well. I did find I enjoyed the dish more chopping
the peppers up into small pieces (it allowed the peppers to cook faster). I
found allowing the peppers to cook in the oven for a bit before adding the
toppings onto the peppers. While having the peppers whole I found I had to cook
them longer (some of the larger peppers stayed crunchier in comparison to the
smaller peppers).
Assembling the peppers – either chopped or in half, is
simple. I popped my chopped or half peppers into a 350 degree oven for 5-8
minutes just to pre-cook them slightly. After that it’s merely ½ cup fat free
refried beans spread equally into the peppers or over them. I then topped the
refried beans with 3 oz of scrambled taco meat. Topping it off with ¼ cup fat
free shredded mozzarella (I’d have used cheddar but I didn’t have any). I
popped the assembled nachos oven and baked for roughly 15 minutes. When done, I
plated it up, garnished with some shredded iceberg (for added crunch), diced
tomatoes and some chunky salsa.
Delicious, fabulous, filling and only 7 points plus!
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