Sweet Pepper Sourdough Melts

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 9.2g
  • Saturated fat: 3.8g
  • Protein: 14.4g
  • Carbohydrate: 40.6g
  • Fiber: 4.7g
  • Cholesterol: 17mg
  • Iron: 2.3mg
  • Sodium: 730mg
  • Calcium: 271mg


  • 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


  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.
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