Roasted Pepper Salad Recipe

Roasted Pepper Salad Recipe photo by Taste of Home

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Here’s a versatile, pretty side that will go with a summer full of entrées! —Trisha Kruse, Eagle, Idaho

This recipe is:

Healthy

Diabetic Friendly

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Roasted Pepper Salad Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

2 cups cherry tomatoes, halved
1/2 cup minced fresh basil
8 garlic cloves, minced
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
3 large sweet yellow peppers, halved and seeded
2 tablespoons shredded Parmesan cheese

Directions

In a small bowl, combine the tomatoes, basil, garlic, vinegar, salt and pepper. Spoon 1/3 cup into each pepper half.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 400° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 6 servings.

Nutritional Facts 1 stuffed pepper half equals 51 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 233 mg sodium, 10 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchange: 2 vegetable.

Originally published as Roasted Pepper Salad in Healthy Cooking June/July 2011, p63