Roasted Peppers with Cheese
69 people added this to their Recipe Box
Recipe based on 3 ratings.
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| per serving: | - |
| cal | 270 |
| pro | 16 g |
| total fat | 18 g |
| sat. fat | 11 g |
| carb | 13 g |
| fibre | 3 g |
| chol | 50 mg |
| sodium | 343 mg |
| % RDI: | - |
| calcium | 41 |
| iron | 10 |
| vit A | 64 |
| vit C | 373 |
| folate | 16 |
- Portion size: 4
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.
Ingredients
- 4 small 4smallsweet peppersweet peppers, (about 11/2 lb/750 g)
- 1 slice 1slicewhole wheat bread
- 1/4 cup 1/4cupfresh basil leaffresh basil leaves, shredded
- 4 4cloves garlic, minced
- 2 cups 2cupsshredded Monterey Jack cheese, with jalapeno or Fontina cheese
Preparation
Cut 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.
