This is probably not rocket science for most of you, but I was fishing around in the fridge today and came across red peppers and leftover Mexican casserole and thought..hey..stuffed peppers.
Easiest thing to make in history and oh-so-good.
Leftover Mexican Casserole
Low-fat Shredded Mexican Cheese (I use the WW variety)
Olive Oil Spray
1. Spray pan with Olive oil spray.
2. Cut red pepper in half and stuff with Mexican Casserole (1/2c. each side).
3. Top with shredded cheese.
4. Bake at 350 degrees for 15 minutes.
WWP: 4pts per half