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Prepared in less than 30 minutes, this colorful dish packed with [[vitamin C]] makes a great addition to any meal. Substitute no-added-salt canned diced [[tomato]]es to save time and money.
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__NOTOC__
   
==Info==
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== Description ==
'''Cook Time''': 8
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[http://www.fruitsandveggiesmatter.gov/publications/ Eat More Fruits and Veggies] by the US Centers for Disease Control and Prevention, US government resource in the public domain
   
'''Serves''': 30 minutes or less
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Prepared in less than 30 minutes, this colorful dish packed with [[wikipedia:Vitamin C|vitamin C]] makes a great addition to any meal. Substitute no-added-salt canned diced [[tomato]]es to save time and money.
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* '''Cook Time''': 8
==Ingredients==
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* '''Serves''': 30 minutes or less
* 4 [[red bell pepper|red]] or [[green bell pepper]]s
 
 
* 2 cups [[grape tomato]]es
 
   
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== Ingredients ==
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* 4 red [[red bell pepper|red]] or [[green bell pepper]]s
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* 2 cups [[cherry tomato|grape tomatoes]]
 
* 1 medium [[onion]]
 
* 1 medium [[onion]]
 
 
* 1 cup fresh [[basil]] leaves
 
* 1 cup fresh [[basil]] leaves
 
 
* 3 [[garlic]] cloves
 
* 3 [[garlic]] cloves
 
 
* 2 tsp [[olive oil]]
 
* 2 tsp [[olive oil]]
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* ¼ tsp [[salt]]
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* ¼ tsp [[black pepper]]
   
* 1/4 tsp [[salt]]
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== Directions ==
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# Preheat oven to 425°F. Lightly oil a large shallow baking pan.
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# Cut peppers in half (lengthwise) and remove seeds. Arrange peppers cut side up in baking pan and lightly oil cut edges.
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# Halve tomatoes and chop onion and basil. Finely chop garlic.
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# In a bowl, toss tomatoes, onion, basil, garlic, olive oil, salt, and pepper.
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# Spoon equal portions of mixture into peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
   
* 1/4 tsp [[black pepper]]
 
 
==Directions==
 
1.Preheat oven to 425°F. Lightly oil a large shallow baking pan.
 
 
 
2.Cut peppers in half (lengthwise) and remove seeds. Arrange peppers cut side up in baking pan and lightly oil cut edges.
 
 
 
3.Halve tomatoes and chop onion and basil. Finely chop garlic.
 
 
 
4.In a bowl, toss tomatoes, onion, basil, garlic, olive oil, salt, and pepper.
 
 
 
5.Spoon equal portions of mixture into peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
 
 
==Source==
 
*[http://www.fruitsandveggiesmatter.gov/publications/ Eat More Fruits and Veggies] by the US Centers for Disease Control and Prevention, US government resource in the public domain
 
 
 
 
 
__NOTOC__
 
 
__NOEDITSECTION__
 
__NOEDITSECTION__
[[Category:Recipes]]
 
 
 
 
 
[[Category:Bell Pepper Recipes]]
 
[[Category:Vegetarian Recipes]]
 
[[Category:Stuff Pepper Recipes]]
 
[[Category:Main Dish Recipes]]
 
   
[[Category:Grape Tomato Recipes]]
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[[Category:Red bell pepper Recipes]]
[[Category:Vegan Recipes]]
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[[Category:Green bell pepper Recipes]]
[[Category:Vegan Main Dishes]]
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[[Category:Cherry tomato Recipes]]
[[Category:Vegan Vegetable Dishes]]
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[[Category:Vegan Main Dish Recipes]]
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[[Category:Vegan Side Dish Recipes]]

Latest revision as of 15:52, March 21, 2011


Description

Eat More Fruits and Veggies by the US Centers for Disease Control and Prevention, US government resource in the public domain

Prepared in less than 30 minutes, this colorful dish packed with vitamin C makes a great addition to any meal. Substitute no-added-salt canned diced tomatoes to save time and money.

  • Cook Time: 8
  • Serves: 30 minutes or less

Ingredients

Directions

  1. Preheat oven to 425°F. Lightly oil a large shallow baking pan.
  2. Cut peppers in half (lengthwise) and remove seeds. Arrange peppers cut side up in baking pan and lightly oil cut edges.
  3. Halve tomatoes and chop onion and basil. Finely chop garlic.
  4. In a bowl, toss tomatoes, onion, basil, garlic, olive oil, salt, and pepper.
  5. Spoon equal portions of mixture into peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
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