Celebrate the fall harvest by serving these festive peppers as a side dish with dinner. Use both yellow and red peppers to mimic the gorgeous transformation of the trees outside.
- Portion size 4 servings
- 4 small sweet peppers (about 11/2 lb/750 g)
- 1 slice whole wheat bread
- 1/4 cup fresh basil leaf shredded
- 4 cloves garlic minced
- 2 cups shredded Monterey Jack cheese with jalapeno or Fontina cheese
MethodCut peppers in half lengthwise, keeping stems attached. Remove ribs and seeds. Place, cut side down, on lightly greased rimmed baking sheet. Roast in 400°F (200°C) oven until tender, about 20 minutes.
Meanwhile, toast bread; cut into about 1/4-inch (5 mm) cubes. Divide among peppers; top evenly with half of the basil, the garlic and cheese.
Return to oven and roast until edges are slightly charred and cheese is bubbly, about 15 minutes. Sprinkle with remaining basil. Makes 4 servings.
Nutritional facts Per serving: about
- Sodium 343 mg
- Protein 16 g
- Calories 270.0
- Total fat 18 g
- Cholesterol 50 mg
- Saturated fat 11 g
- Total carbohydrate 13 g
- Iron 10.0
- Folate 16.0
- Calcium 41.0
- Vitamin A 64.0
- Vitamin C 373.0