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Recipes
Shopping list
Ingredients
- 1 (8 oz) bag mini sweet bell peppers
- 2 oz Deli pecorino Romano cheese
- 4 tablespoons olive oil, divided
- 2 teaspoons fresh oregano
- 2 tablespoons capers
- ½ teaspoon kosher salt
- Sliced crusty bread (optional for serving)
Steps
- Preheat grill (or grill pan) on medium-high. Cut peppers in half lengthwise and remove stems and membranes. Cut cheese into 3 (½-inch-thick) slices and coat with 1 tablespoon oil. Place peppers on grill; grill 7–8 minutes, turning occasionally, until tender and charred. Chop oregano finely.
- Grill cheese slices 1–2 minutes on each side until grill-marked; let stand to cool. Chop peppers and cheese into bite-size pieces and place in bowl with oregano, capers, salt, and remaining 3 tablespoons oil; toss to coat. Serve with sliced crusty bread, if using.
Other Preparation Methods
- Appetizer: Stuff peppers with your favorite flavored cream cheese.
- Snack: Use as an alternative dipper for hummus or cheese dip.
Amount per ¼ recipe serving: Calories 190, Total Fat 18g, Sat Fat 5g, Trans Fat 0g, Chol 15mg, Sodium 620mg, Total Carb 4g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 4g, Vitamin D 0%, Calc 2%, Iron 0%, Potassium 2%