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Roasted Pepper Salad Recipe

Roasted Pepper Salad Recipe

Here’s a versatile, pretty side that will go with a summer full of entrées! —Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:6 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Roasted Pepper Salad

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bjsilve0 User ID: 172187 190497
Reviewed Dec. 10, 2011

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

ahmom User ID: 3426126 123009
Reviewed Aug. 7, 2011

"very good"

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