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Sweet Pepper Sourdough Melts

Photo: Oxmoor House
Prep time 5 mins
Cook time 9 mins
Yield 4 servings

Ingredients

  • 1 (8-ounce) flute sourdough bread, cut in half lengthwise and then crosswise
  • 1 tablespoon plus 1 teaspoon commercial pesto
  • 1 (16-ounce) package frozen pepper stir-fry, thawed and drained (such as Birds Eye)
  • Olive-oil flavored cooking spray
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutrition Information

  • calories 305
  • fat 9.2 g
  • satfat 3.8 g
  • protein 14.4 g
  • carbohydrate 40.6 g
  • fiber 4.7 g
  • cholesterol 17 mg
  • iron 2.3 mg
  • sodium 730 mg
  • calcium 271 mg

How to Make It

  1. Place bread, cut side up, on an ungreased baking sheet. Broil 5 1/2 inches from heat 3 minutes or until lightly toasted. Spread evenly with pesto; set aside.

  2. Heat a large nonstick skillet over medium-high heat until hot. Coat peppers with cooking spray. Cook pepper stir-fry, garlic, salt, and pepper 3 minutes, stirring constantly. Spoon about 1/2 cup pepper mixture over each toasted bread portion; top each with 1/4 cup cheese. Broil 3 additional minutes or until cheese melts.

Oxmoor House Healthy Eating Collection