Peppers and pepperoni bring new flavors to Bruschetta with Peppers and Pepperoni. For a bolder taste, roast peppers in the oven instead of in the pan for this classic anitpasti dish.

Recipe by MyRecipes January 2013

Gallery

Hector Sanchez; Styling: Gerri Williams

Recipe Summary

prep:
10 mins
cook:
12 mins
total:
22 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Warm oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add peppers and sauté until softened, 5 to 7 minutes. Add pepperoni and cook, stirring, for 1 minute.

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  • While pepper mixture is cooking, lightly toast bread slices in toaster oven.

  • Stir arugula into pepper mixture until it just begins to wilt slightly. Pile pepper mixture on top of bread slices and serve.

Nutrition Facts

498 calories; fat 25g; saturated fat 7g; protein 16g; carbohydrates 53g; fiber 7g; cholesterol 33mg; sodium 891mg.
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