Stuffed Peppers

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Stuffed Peppers

 

4 small red bell peppers

12 basil leaves

1 small onion, cut into 12 wedges

1 small tomato, cut into 12 wedges

2 cloves garlic, thinly sliced

1 tablespoon drained capers

Salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

Optional garnishes:

12 pitted olives

12 thin shavings of Romano cheese

 

 

 

Preheat the oven to 400 degrees. Cut the stems out of

the peppers, then cut the peppers lengthwise in

thirds. Remove the seeds and pith. Arrange the pepper

pieces, skin side down, in a lightly oiled baking

dish.

 

Place a basil leaf, an onion wedge, a tomato wedge, a

slice of garlic and a few capers in the hollow part of

each pepper slice. Season with salt and pepper to

taste. Place one or both of the garnishes on top,

drizzle the peppers with olive oil.

 

Roast the peppers until tender and lightly singed at

the edges, about 20 to 30 minutes. Let cool to room

temperature before serving. Re-season with salt and

pepper, if needed, and serve.

 

Makes four servings of three pieces each. Each serving

contains approximately 126 calories, 4 grams fat (29

percent calories from fat), 0 mg cholesterol and 82 mg

sodium.

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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