Beef 'n' Pepper Bread Slices Recipe

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Beef 'n' Pepper Bread Slices Recipe
Beef 'n' Pepper Bread Slices Recipe photo by Taste of Home
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Beef 'n' Pepper Bread Slices Recipe

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5 1
Publisher Photo
Margaret Pache's festive French bread slices topped with roast beef, red peppers and melted cheese are simple to make and a breeze for guests to handle. They remain a holiday hit with family and friends in Mesa, Arizona.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cups shredded cooked roast beef
  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt
  • 2 green onions, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons prepared horseradish
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1 loaf (1 pound) French bread, halved lengthwise
  • 1 jar (7-1/4 ounces) roasted sweet red peppers, drained and chopped
  • 1-1/2 cups (6 ounces) shredded pepper Jack cheese
  • 1/4 cup minced fresh parsley

Directions

In a small bowl, combine the first eight ingredients. Spread over cut sides of bread. Place on an ungreased baking sheet. Top with roasted peppers; sprinkle with cheese and parsley.
Bake at 450° for 8-10 minutes or until bread is golden brown and cheese is melted. Cut into slices. Serve warm. Yield: 10-12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Beef 'n' Pepper Bread Slices in Simple & Delicious November/December 2007, p44

Nutritional Facts

1 slice: 318 calories, 16g fat (5g saturated fat), 48mg cholesterol, 508mg sodium, 24g carbohydrate (2g sugars, 1g fiber), 19g protein.

  • 2 cups shredded cooked roast beef
  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt
  • 2 green onions, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons prepared horseradish
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1 loaf (1 pound) French bread, halved lengthwise
  • 1 jar (7-1/4 ounces) roasted sweet red peppers, drained and chopped
  • 1-1/2 cups (6 ounces) shredded pepper Jack cheese
  • 1/4 cup minced fresh parsley
  1. In a small bowl, combine the first eight ingredients. Spread over cut sides of bread. Place on an ungreased baking sheet. Top with roasted peppers; sprinkle with cheese and parsley.
  2. Bake at 450° for 8-10 minutes or until bread is golden brown and cheese is melted. Cut into slices. Serve warm. Yield: 10-12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Beef 'n' Pepper Bread Slices in Simple & Delicious November/December 2007, p44

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