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Nutrition Facts
Serving Size 1 (154g) Recipe makes 4 servings
Calories 211
Calories from Fat 134		(63%)
Amount Per Serving		%DV
	Total Fat 15.0g	23%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 9.3g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 427mg		17%
Potassium 208mg		5%
Total Carbohydrate 10.7g		3%
	Dietary Fiber 2.3g	9%
	Sugars 3.9g
Protein 4.8g		9%
detailed view... how is this calculated?

Mediterranean Roast Peppers

Recipe #333515 | 45 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Karen Elizabeth
Oct 28, 2008

Simple and effective, with a crisp cheesy topping, ideal as a starter with french bread, or as a light lunch or supper with rice or couscous. From The Inspired Vegetarian

SERVES 4 (change servings and units)

Ingredients

4 small red peppers, halved, cored and seeded
3 tablespoons capers, chopped
10-12 black olives, pitted and chopped
2 garlic cloves, finely chopped
2-3 ounces mozzarella cheese, grated
1-1 1/2 ounce fresh white breadcrumbs
1/2 cup dry white wine
3 tablespoons olive oil
1 teaspoon finely chopped fresh mint
1 teaspoon chopped fresh parsley
fresh ground black pepper

Directions

1
Preheat the oven to 180 C / 350 F / gas 4, and butter a shallow ovenproof dish.
2
Place the peppers tightly together in the dish, and sprinkle over the chopped capers, black olives, garlic, mozzarella and breadcrumbs.
3
Pour over the wine and olive oil, and then sprinkle with the mint, parsley and freshly ground black pepper.
4
Bake for 30 - 40 minutes, until the topping is crisp and golden-brown.

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Featured Reviews for This Recipe

From: Ravenseyes

On Jul 5, 2009

This was one of the hits of the night - the 4th of July will never be the same - Katzens' Onion & Mushroom soup, the simple salad with Linda Creole dressing, the Cajun Rice Salad and the Cajun Shrimp .....yummy night to remember...thanks for making it so easy Karen - made for veggie swap...the one thing I have to say about this recipe try it you will love it is awesome!!!

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From: FloridaNative

On Mar 23, 2009

DH just loved these peppers ~ I made this especially for him. A definite keeper ~ easy to put together and a nice presentation for a Mediterranean meal. Thanks Karen Elizabeth, made for POTLUCK TAG, March 2009.

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From: Dotty2

On Feb 23, 2009

Very good and great eye appeal. Will certainly make this great dish again. Followed the recipe as posted and look forward to serving to guests. Thanks for posting. Swap#25 Aus/NZ

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From: Trinkets

On Jan 19, 2009

This is a very tasty dish. However, we all agreed that next time I should pre-roast the peppers and then stuff and broil until the cheese bubbles and is golden brown. Following the recipe as written, our peppers were still a little al dente but if I baked them any longer the stuffing would have dried up. I thinks the taste is wonderful so we will have these again with a little change. Thanks!

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