ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Braised Pepper Bruschetta

Scott Peterson
Yield Makes topping for 8 bruschettas
Here, bell peppers are cooked down until they become quite soft and sweet. Prep and Cook Time: 35 minutes.


  • 1/4 cup olive oil
  • 3 red, yellow, or orange sweet bell peppers, cored and thinly sliced
  • 1 clove garlic, thinly sliced
  • 1/4 teaspoon sea salt
  • 8 basil leaves, chopped
  • Basic Bruschetta
  • Extra-virgin olive oil for drizzling

Nutrition Information

  • calories 149
  • caloriesfromfat 72 %
  • protein 1.6 g
  • fat 12 g
  • satfat 1.6 g
  • carbohydrate 9.6 g
  • fiber 1 g
  • sodium 334 mg
  • cholesterol 0.0 mg

How to Make It

  1. Heat the olive oil in a large frying pan over medium heat. Add peppers, garlic, and salt. Cook until peppers are very soft and sweet but not brown, about 30 minutes. Remove from heat. Stir in basil and let mixture cool to room temperature. Spoon onto bruschettas and drizzle with extra-virgin olive oil.

  2. Note: Nutritional analysis is per serving with bruschetta.

Bruschettina, Ballard, Columbia City, and Edmonds, WA