Sweet Pepper Sourdough Melts

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

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.