Italian Stuffed Peppers topcook.tomathouse.com
Ingredients:
- 12 sandwich bread slices, cut in half
- 24 small fresh basil leaves or 12 large leaves, cut in half lengthwise
- 150 g blue cheese, cut into 24 small cubes
- 24 pickled picante peppers
Preparation:
- Place a slice of soppressata on a cutting board. Place a basil leaf in the center, lining up the curved part of the leaf with the curved part of the soppressata.
- Place a cube of blue cheese on top of the basil. Roll the soppressata around the basil and cheese and insert it into the pepper. Repeat with the remaining ingredients.
Nutritional value per serving: Calories 66, total fat 4g, saturated fat 2g, protein 3g, carbohydrates 6g, fiber 2g, cholesterol 9mg, sodium 189mg, sugars 3g. |