Roasted red peppers stuffed with beer borlotti beans

A month ago, I made a version of Brian's roasted poblano chili rellenos. They were great, but it was a lot of work, and required panko crumbs and an egg wash.  I found an easier recipe on Cookie and Kate, so I played around with what I could find here.

I used red point peppers, stuffed them with borlotti beans that had been cooked in half a bottle of beer with shallots and garlic.  I sauteed the garlic and shallots, then added the beans and beer, let it simmer until reduced, then stuffed the peppers with the beans.  I put some goat cheese crumbles in, then roasted them at high oven heat for something like a half hour.  They were getting soft but not roasted, so I put them on a cookie sheet on the top rack until they browned.

I served it with a little Slankie brand lowfat cheese shreds on top, and a bit of Mexican rice.  On the side, I invented a sort of cavolo nero kale and green bean thing with some tomatoes and salsa in it.  Mexican kale green beans, I guess.  Pretty good.  I had reserved some garlic and shallots from earlier, so I could stir that around with the green beans too, to bring the flavors together.

Only 7 points per serving.  Borlotti beans are really low in points, and there wasn't much rice at all.