Tested till perfect Roasted Peppers with Cheese

Roasted Peppers with Cheese

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 6 ratings.
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  • Portion size 4


  • 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
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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.

Nutritional Information per serving:

cal 270 pro 16g total fat 18g sat. fat 11g
carb 13g fibre 3g chol 50mg sodium 343mg

% RDI:

calcium 41 iron 10 vit A 64 vit C 373
folate 16
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