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These make a delicious appetizer or side.
Enjoy with Love,
Catherine
xo
Ingredients
- 7 Peppers â these can be any pepper type of you choose.
- Stuffing:
- 1 bunch of Italian parsley
- Healthy handful of fresh basil
- 6-7 garlic cloves
- 1 tablespoon of pimento olives
- 1 tablespoon of sun dried tomatoes
- 2 oz. can of anchovies in olive oil
- ½ cup Parmesan cheese
- Drizzles of olive oil
- 1 cup of grated Monterey Jack cheese
Directions
- Preheat Oven 350 degrees:
- Place all of the ingredients for the stuffing in a food processor and give a few good chops.
- Halve the peppers and take the stems out.
- Place on a baking sheet.
- Drizzle the peppers with olive oil.
- With a teaspoon stuff the peppers. Top with the grated Monterey cheese.
- Drizzle a little olive oil over the peppers and bake 20-25 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 7 servings | |
| Calories 110 | |
| Calories from Fat 69 | 63% |
| Total Fat 7.71g | 10% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 435mg | 18% |
| Potassium 83mg | 2% |
| Total Carbs 1.44g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.17g | 0% |
| Protein 8.76g | 14% |
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Reviews
September 8, 2012
When I saw you used sun dried tomatoes, I knew this would be a wonderful recipe.I've cooked/tasted this recipe!
Comments
September 8, 2012This is a wonderful recipe for the end of the summer when peppers are turning red and plentiful.
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