Bruschetta with Peppers and Pepperoni

Bruschetta with Peppers and Pepperoni Recipe
Photo: Hector Sanchez; Styling: Gerri Williams
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.

Yield:

Serves: 4

Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 498
Fat 25 g
Satfat 7 g
Protein 16 g
Carbohydrate 53 g
Fiber 7 g
Cholesterol 33 mg
Sodium 891 mg

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.)

Preparation

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.

Note:

January 2013
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