Servings | Prep Time | Cook Time |
---|---|---|
8 | 0 mins | 0 mins |
1. | Slice the top of the pepper and scoop out the seeds. Also take a sliver off the bottom of each one so they can stand in a baking tray lightly brushed with olive oil. |
2. | Into each pepper place a garlic clove, then top up with cherry tomatoes. |
3. | Sprinkle with oregano or another favorite herb and the parmesan cheese. |
4. | Finally drizzle over with a little olive oil, then bake in a pre-heated moderate oven 360 °F (180 °C) for about 35-40 minutes. |
5. | Note: I always make a large number at a time, firstly to be worth switching the oven on and secondly because they are equally tasty cold the next day. Just store in a sealed container in the fridge for up to 3 days. |
There are 79 calories in 1 serving of Mediterranean Peppers.
Calorie split: 44% fat, 46% carbs, 10% protein.
|
Serving Size | 1 serving |