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.
Servings: 4
Ingredients:
Roasted Peppers with Cheese
Photography by Yvonne Duivenvoorden
| 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% |
-
4 small sweet peppers (about 11/2 lb/750 g)
1 slice whole wheat bread
1/4 cup (50 mL) fresh basil leaves, shredded
4 cloves garlic, minced
2 cups (500 mL) shredded Monterrey jack cheese with jalape?eppers 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.
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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