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Ingredientes
- 1 sm loaf crusty Italian bread
- 3 Tbsp. extra virgin olive oil
- 3 med sweet red peppers
- 1 c. fresh mozzarella cheese in small cubes
- 1 1/2 tsp dry basil
- 1 x garlic clove minced fine
- 1 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Thinly slice bread, remove crusts and cut into sufficient 1/2 inch croutons to make 1 c.. Saute/fry in 3 Tbsp. extra virgin olive oil till golden brown; drain on paper towels.
- Cut tops off peppers about 1/2 inch from top, and reserve tops. Carefully remove seeds and membranes.
- In a bowl combine croutons, mozzarella, basil, garlic and 1 Tbsp. oil. Mix well, adding salt and pepper to taste. Stuff peppers with mix, and replace tops and secure with toothpicks.
- Place peppers in center of cooking grate, top sides up, and cook Indirect/Medium heat for 12 to 15 min or possibly till peppers are soft, but still hold their shape.
- When peppers are done, remove from grate. Remove tops and cut in half lengthwise.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 6 servings | |
| Calories 132 | |
| Calories from Fat 95 | 72% |
| Total Fat 10.67g | 13% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 102mg | 4% |
| Potassium 123mg | 4% |
| Total Carbs 3.81g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.17g | 1% |
| Protein 5.4g | 9% |
