This is a new recipe I tried last week. It was delicious and I am eager to make it again. It comes from the Grow it, Eat it 2010, a magazine edition put out by Canadian Living. If you are avoiding gluten, you can use gluten-free bread.
Ingredients:
4 small sweet peppers (about 1 1/2 lb./750g) (I used 3 large)
1 slice whole wheat bread (I used squirrely bread - gf or regular)
1/4 cup (50 ml) fresh basil leaves, shredded (I used about a teaspoon of dried basil)
4 cloves garlic, minced
2 cups (500 ml) shredded Monterrey Jack cheese with jalapeno peppers or Fontina cheese (I used what I had at the time, marble cheese)
Method:
Cut peppers in half lengthwise, keeping stems attached. Remove ribs and seeds. On lightly greased baking sheet, roast peppers, cut side down, in 400 degree F. oven until tender, about 20 minutes.
Meanwhile, toast bread; cut into about 1/4 inch cubes. Divide among peppers; top evenly with half of the basil, the garlic and cheese.
Return to oven and roast until edges are slightly charred and cheese is bubbly, about 15 minutes. Sprinkle with remaining basil.
Cut peppers in half lengthwise, keeping stems attached. Remove ribs and seeds. On lightly greased baking sheet, roast peppers, cut side down, in 400 degree F. oven until tender, about 20 minutes.
Meanwhile, grate the cheese (2 cups)
Toast the bread (one slice) and cut into about 1/4 inch cubes.
Mince the 4 cloves of garlic
Divide the toast cubes among the peppers; top evenly with half of the basil, the garlic and cheese. Return to oven and roast until edges are slightly charred and cheese is bubbly, about 15 minutes. Sprinkle with remaining basil.
These were so tasty, I can hardly wait until I make these again!
Makes 4 servings
Per Serving: about 270 calories, 16 g. protein, 18 g. total fat, 13 g. carb., 3 g. fibre
%RDI: 41% calcium, 10% iron, 64% vitamin A, 373% Vitamin C, 16% folate.
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