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Add a photoThese are simple to make and delicious to serve as an appetizer or light meal with a salad.
Enjoy with Lots of Love,
Catherine
Ingredients
- 4 red bell peppers â halved
- 1 ½ lbs. - lean chop meat
- 4 cloves garlic â crushed & chopped
- Handful of cherry tomatoes - halved
- Handful of fresh parsley â chopped
- Handful of fresh basil â chopped
- ½ cup fresh grated â Romano cheese
- ½ cup - shredded Mozzarella cheese
- ½ cup - Italian seasoned breadcrumbs
- Dashes of Red Pepper flakes
- Olive oil for drizzling
Directions
- In a large frying pan drizzle olive oil and brown the chop meat and then set aside.
- On a heated griddle place the bell peppers. In a bowl combine the garlic, parsley, basil, Romano cheese, breadcrumbs, red pepper flakes and a few drizzles of olive oil.
- In a large frying pan heat a drizzle of olive oil and place the ingredients of the bowl and toss. Add the cooked chop meat and continue to toss for a minute. Fill the pepper halves and continue to heat on the griddle. Top with the mozzarella cheese and continue to cook until the pepper is soft and the mozzarella is melted.
- Drizzle with a touch more olive oil and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 539 | |
| Calories from Fat 324 | 60% |
| Total Fat 35.91g | 45% |
| Saturated Fat 12.42g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 2500mg | 104% |
| Potassium 775mg | 22% |
| Total Carbs 18.06g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.43g | 4% |
| Protein 34.05g | 54% |
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Comments
August 19, 2010I haven't had these in a long time, Catherine. Your pictures and recipe look so good that I am definitely going to give them a try!
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