|BAKED RED PEPPERS CAPRESE, JUDY BARNES BAKER, (c)2012|
1½ teaspoons olive oil
1½ teaspoon of red wine vinegar
Sugar substitute equal to ¼ teaspoon of sugar
1 clove garlic (1/8 ounce), peeled and minced (1 teaspoon)
1 cup mozzarella cheese, cut into ½-inch cubes (5 ounces)
8 ounces cherry tomatoes, cut in half or quartered if large (1½ cups)
Salt and black pepper to taste
¼ cup total fresh basil leaves, shredded, divided
3 medium red bell peppers (6 to 7 ounces each as purchased), cut in half lengthwise, seeds and membranes removed
Preheat oven to 375°F.
Mix together the olive oil, vinegar, sweetener, garlic, cheese, tomatoes, salt and pepper, and half the basil. Place pepper halves in shallow baking pan. Fill with tomato/cheese mixture and pour any remaining liquid over tops. Bake for about 35 minutes or until peppers are tender-crisp; scatter remaining basil on top and serve hot.
Makes 6 servings.
Per serving ~ Protein: 5.8g; Fiber: 2.1 g; Fat: 6.5 g; Calories: 105; Net carbs: 4.9g
Preparation time: 10 minutes active; 45 minutes total
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