Sweet Pepper Sourdough Melts

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 9 Minutes

Nutritional 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

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

Preparation

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.

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.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note