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

Bruschetta with Peppers and Pepperoni

Photo: Hector Sanchez; Styling: Gerri Williams
Prep time 10 mins
Cook time 12 mins
Yield Serves: 4
Peppers and pepperoni bring new flavors to Bruschetta with Peppers and Pepperoni. For a bolder taste, roast peppers in the oven instead of in the pan for this classic anitpasti dish.

Ingredients

  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 red bell peppers, seeded and chopped
  • 4 ounces pepperoni, diced
  • 8 1-inch-thick slices country bread
  • 6 cups baby arugula or spinach (about 5 oz.)

Nutrition Information

  • calories 498
  • fat 25 g
  • satfat 7 g
  • protein 16 g
  • carbohydrate 53 g
  • fiber 7 g
  • cholesterol 33 mg
  • sodium 891 mg

How to Make It

  1. Warm oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add peppers and sauté until softened, 5 to 7 minutes. Add pepperoni and cook, stirring, for 1 minute.

  2. While pepper mixture is cooking, lightly toast bread slices in toaster oven.

  3. Stir arugula into pepper mixture until it just begins to wilt slightly. Pile pepper mixture on top of bread slices and serve.