Party food can peel off pounds! These Spanish peppers could help you drop a size. We use goat cheese instead of traditional manchego to slash fat. Plus, two peppers deliver a third of your daily vitamin C needs, and C has been shown to increase fat burning during exercise.

Ingredients

　　1 scallion (white part only), thinly sliced

　　1 1/2 teaspoons aged Spanish sherry vinegar

　　1 can (13.75 ounces; 16 peppers) piquillo peppers, drained

　　3 ounces lowfat soft goat cheese

　　Olive oil cooking spray

　　1 teaspoon chopped fresh parsley

　　1/2 teaspoon chopped fresh thyme

　　Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.

Nutrition Per Serving

　　1.3 g fat

　　(0.6 g saturated)

　　3.2 g carbohydrates

　　0.9 g fiber

　　2 g protein

　　#### Nutritional analysis provided by Self