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Continued: Recipes: healthful dishes

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  • Last update: January 8, 2014 - 2:07 PM

• Vegetable oil cooking spray

• 1 tbsp. extra-virgin olive oil

• 1 large shallot, diced (about 1/2 c.)

• 1 large shallot, diced (about 1/2 c.)

• 3 large garlic cloves, chopped

• 1/3 c. raisins

• 1/4 c. slivered almonds, coarsely chopped

• 10 pitted kalamata olives, chopped

• 1 tbsp. fresh lime juice (2 to 3 large limes)

• 3 tbsp. pure maple syrup

• 4 oz. coarsely grated low-fat white Cheddar cheese (1 c.)

Avocado sauce:

• 1 (12-oz.) avocado, chopped

• 2 tbsp. fresh lime juice (from 2 large limes)

• 1/2 tsp. kosher salt


For the peppers: Preheat a broiler. Arrange the peppers in a single layer on a heavy, rimmed baking sheet. Broil, turning the peppers every few minutes, until charred on all sides, 5 to 10 minutes. Put the peppers in a resealable plastic bag for 15 minutes. Gently scrape off the burnt skin, being careful not to tear the flesh. Lay each pepper on a cutting board.

Using a paring knife, remove a ½-inch-wide strip of flesh from the side of each pepper to create an opening. Chop the strips of pepper into ½-inch pieces to reserve for the filling. Using a small spoon, remove the seeds from inside each pepper.

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