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Add a photoThis makes a great appetizer or a nice compliment to any meal.
With Love,
Catherine
xo
Ingredients
- 3 Bell Peppers â sliced in wedges
- 4 Jalapeño â halved
- 1 cup fresh bread crumbs
- 2 oz. can Anchovies in olive oil
- 1 bunch of fresh Italian parsley
- 4 sun dried tomatoes
- 1 tsp. capers plus tablespoon caper juice
- 1 inch piece of Romano cheese wedge
- 1 tablespoon vinegar
- Shredded mozzarella
- Drizzle of olive oil
Directions
- Heat a griddle and place the wedges of peppers to grill until slightly charred.
- Combine all of the ingredients for the stuffing in a food processor and process until smooth. Fill the pepper wedges with the stuffing and top with the mozzarella.
- Place in a 350 degree oven until the mozzarella melts and the stuffing is heated. About 10-15 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 9 servings | |
| Calories 77 | |
| Calories from Fat 18 | 23% |
| Total Fat 2.07g | 3% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 296mg | 12% |
| Potassium 133mg | 4% |
| Total Carbs 10.55g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.56g | 1% |
| Protein 4.09g | 7% |
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