Deep Dish Bell Pepper Pizza
204 calories, 5.5g fat
- 2 sticks Light String Cheese
- 3/4 cup canned Crushed Tomatoes
- 1 tsp. Garlic Powder
- 1/2 tsp. Italian Seasoning
- 1/2 cup frozen ground-beef-style Soy Crumbles (like the kind by Boca or MorningStar Farms), thawed
- 2 large Green Bell Peppers
- 1 cup sliced Mushrooms
- 1/2 cup chopped Red Onion
- 2 tsp. reduced-fat Parmesan-style Topping
- 2 tbsp Sliced Black Olives
Adapted from hungrygirl.com
Preheat oven to 375 degrees. Spray a 9" X 13" baking pan with nonstick spray.
Break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.)
Place crushed tomatoes in a medium bowl. Stir in 1/2 tsp. garlic powder and 1/4 tsp. Italian seasoning.
In another medium bowl, mix thawed soy crumbles with remaining 1/2 tsp. garlic powder and 1/4 tsp. Italian seasoning.
Slice bell peppers in half lengthwise, and remove seeds and stems. Lay pepper halves in the baking pan, cut sides up.
Bake until slightly softened, 16 - 18 minutes. Remove pan, but leave oven on.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Cook mushrooms and onion until softened and lightly browned, 4 - 6 minutes.
Blot away moisture from pepper halves. Evenly fill with seasoned tomatoes, followed by cooked veggies and seasoned soy crumbles. Sprinkle with shredded cheese and Parm-style topping, and top with olives.
Bake until filling is hot and cheese has melted, 8 - 10 minutes. Dig in!
Read more: Calories in Deep-Dish Bell Pepper Pizzas | Nutrition and Health Facts http://caloriecount.about.com/deep-dish-bell-pepper-pizzas-recipe-r1518342#ixzz2qTeLeOlF