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Roasted Pepper Salad

 Roasted Pepper Salad
Here’s a versatile, pretty side that will go with a summer full of entrées! —Trisha Kruse, Eagle, Idaho
6 ServingsPrep: 15 min. Bake: 25 min.

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 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.
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.