These beautiful peppers combine the flavors of a traditional Caprese salad with tender-crisp red peppers for a delicious and easy side dish. Recipe from Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance.
1½ teaspoons olive oil
1½ teaspoon of red wine vinegar
Sugar substitute equal to ¼ teaspoon of sugar
1 clove garlic (1/8 ounce), peeled and minced (1 teaspoon)
1 cup mozzarella cheese, cut into ½-inch cubes (5 ounces)
8 ounces cherry tomatoes, cut in half or quartered if large (1½ cups)
Salt and black pepper to taste
¼ cup total fresh basil leaves, shredded, divided
3 medium red bell peppers (6 to 7 ounces each as purchased), cut in half lengthwise, seeds and membranes removed
Preheat oven to 375°F.
Mix together the olive oil, vinegar, sweetener, garlic, cheese, tomatoes, salt and pepper, and half the basil. Place pepper halves in shallow baking pan. Fill with tomato/cheese mixture and pour any remaining liquid over tops. Bake for about 35 minutes or until peppers are tender-crisp; scatter remaining basil on top and serve hot.
Makes 6 servings.
Per serving ~ Protein: 5.8g; Fiber: 2.1 g; Fat: 6.5 g; Calories: 105; Total Carbs: 7g; Net carbs: 4.9g
Preparation time: 10 minutes active; 45 minutes total
Pin it > http://carbwars.blogspot.com/2014/03/baked-red-peppers-caprese.html
(C) 2014, Judy Barnes Baker, www.carbwars.blogspot.com
Thanks for the comment, Robin. Red peppers best baked just until they are tender, but still crisp. So much better than the old way of baking them until they are soft and mushy!
These look delicious and I love red peppers!
Thanks for the comments, Judith and Eric. I love this recipe and I think you will too.
What a brilliant idea: a cheesy, gooey way to eat your veggies!! Yum.
Beautiful! I don't think I'll wait until my basil is ready to pick to make this lovely dish. Thank you for the recipe!