Roasted Peppers with Cheese

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe3 out of 5 based on 3 ratings.
Roasted Peppers with Cheese

This recipe makes 4 servings

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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.

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