Serve with crusty bread.
- Portion size 6 servings
- Credits : August 2009
Ingredients
Method
Cut tops off banana peppers as close to stems as possible. With paring knife, remove cores; with small spoon, scoop out seeds and membranes. Rinse insides to remove any remaining seeds; shake out water.In small bowl, mix together mozzarella, onion, Parmesan, parsley, capers and pepper; spoon into each pepper, pushing into peppers until 1 inch (2.5 cm) below top. Tear bread and stuff into space to seal.
Place on greased grill over medium-high heat; close lid and grill, turning often, until tender, lightly charred and cheese is melted, 6 to 8 minutes. Transfer to serving dish; sprinkle with salt. Drizzle with oil as desired.
Nutritional facts per serving: about
- Sodium 195 mg
- Protein 5 g
- Calories 90.0
- Total fat 5 g
- Potassium 155 mg
- Cholesterol 15 mg
- Saturated fat 3 g
- Total carbohydrate 7 g
%RDI
- Iron 4.0
- Folate 10.0
- Calcium 11.0
- Vitamin A 6.0
- Vitamin C 57.0
