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Roasted Pepper Salad

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.
  • 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

Directions

  • In a small bowl, combine the tomatoes, basil, garlic, vinegar, salt and pepper. Spoon into pepper halves.
  • 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.
Nutrition 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.

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