Stuffed Roasted Bell Peppers (Poivrons Farcis)
The peppers must first be blackened and blistered over an open flame or under the broiler to loosen the skins. The peeled pepper halves are then stuffed with fresh mozzarella or mild feta for this simple Provençal first course. Garnish them with anchovy fillets and olives, and then drizzle with herbed red pepper oil.
Recipe by Cooking Light July 2015
Gallery
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Credit:
Iain Bagwell; Styling: Heather Chadduck Hillegas
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
107 calories; fat 8.4g; saturated fat 2.7g; mono fat 3.5g; poly fat 0.6g; protein 4g; carbohydrates 4g; fiber 1g; cholesterol 13mg; iron 1mg; sodium 258mg; calcium 14mg.