Try this Baked Sweet Pepper Wedges recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375. Lightly oil 13 x 9 pan. Trim tops off peppers. Discard stems; finely chop tops. Cut peppers lengthwise into sixths. Place wedges cut side up, in oiled pan, set aside. Combine pepper tops, onion, tomatoes, parsley, 1/4C oil, pine nuts, garlic, salt & pepper in a bowl; stir well. Spoon into the pepper wedges. Bake for 25 - 30 minutes or until just tender. Sprinkle bread crumbs and remaining 2T oil over wedges. Bake 10 mins longer. Serve warm. Posted to MC-Recipe Digest V1 #679 by "Kathy Rogers"
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Serving Size: 1 Serving (74g) | ||
Recipe Makes: 24 | ||
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Calories: 66 | ||
Calories from Fat: 17 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 198.5mg | 7 % | |
Potassium 189mg | 5 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 9.2g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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