- 1 teaspoon olive oil
- 2 small assorted color bell peppers, chopped
- 1 large garlic clove, minced
- 5 teaspoons reduced-fat sour cream
- 1 teaspoon prepared horseradish sauce
- Olive oil cooking spray
- 1 large egg white, beaten
- 3/4 cup panko (Japanese breadcrumbs)
- 4 medium firm-ripe heirloom tomatoes, each cut into 4 large slices
- 1/4 cup baby arugula
- calories 94
- fat 2 g
- satfat 1 g
- monofat 1 g
- polyfat 0.0 g
- protein 4 g
- carbohydrate 16 g
- fiber 2 g
- cholesterol 3 mg
- iron 1 mg
- sodium 65 mg
- calcium 32 mg
How to Make It
Heat oil in a small nonstick skillet over medium-high heat; cook peppers and garlic, stirring until soft (about 4 minutes). Transfer to a bowl.
Combine sour cream and horseradish sauce. Chill until ready to use.
Preheat broiler; coat baking sheet with cooking spray. Place egg white and panko into separate shallow bowls. Dip tomatoes into egg white and coat in panko; place on prepared baking sheet. Broil 6 inches from heat about 1 minute or until panko is golden (turning after 30 seconds). Let tomatoes cool slightly on sheet.
Alternate breaded and unbreaded tomatoes with 1 teaspoon pepper mixture, 1/2 teaspoon horseradish sauce, and a few arugula leaves to create 4 stacks. Top with remaining unbreaded tomato slice and an arugula leaf.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.