NEXT RECIPE >

TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings

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

Nutritional Facts

51 calories: 1 stuffed pepper half, 1g fat (0g saturated fat), 1mg cholesterol, 233mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 2g protein Diabetic Exchanges: 2 vegetable.

Directions

  1. In a small bowl, combine the tomatoes, basil, garlic, vinegar, salt and pepper. Spoon into pepper halves.
  2. Transfer to a 13x9-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.
Originally published as Roasted Pepper Salad in Healthy Cooking June/July 2011, p63


Reviews for Roasted Pepper Salad

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
bjsilve0
Reviewed Dec. 10, 2011

"Sweet and moist. Loved it and so low in calories."

MY REVIEW
ahmom
Reviewed Aug. 7, 2011

"very good"

Loading Image