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Ingredients Jump to Instructions ↓

  1. Tomato Sauce

  2. 1 tablespoon 15ml Olive oil

  3. 3 Green onions - finely chopped

  4. 2 Garlic cloves - chopped

  5. 3 Ripe tomatoes - peeled, seeded, (small)

  6. 1 1/2 cups canned chopped tomatoes,

  7. Drained)

  8. Salt - to taste

  9. Peppers

  10. 8 Assorted bell peppers - roasted, peeled

  11. 1/2 cup 99g / 3 1/2oz Frozen chopped kale or collard greens - thawed, and Squeezed dry

  12. 1 tablespoon 15ml Dried basil

  13. 1/2 teaspoon 2 1/2ml Salt

  14. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  15. 1 lb 454g / 16oz Smoked mozzarella or Swiss cheese - cut into eight

  16. 1/4"

  17. By 2 1/2" sticks

  18. 1/2 cup 73g / 2.6oz Grated Parmesan cheese

  19. (preferably freshly grated)

Instructions Jump to Ingredients ↑

  1. For sauce: Heat oil in a heavy medium skillet over medium heat. Add green onions and cook 5 minutes, stirring occasionally, until softened. Add garlic and cook 1 minute more. Add tomatoes; reduce heat and simmer 10 minutes, stirring occasionally, until sauce thickens. Season to taste with salt.

  2. For peppers: Heat oven to 375 degrees; grease a 2-quart shallow baking dish with olive oil. Make a 2-inch slit along side of each pepper. Scoop out seeds and gently pull out white pulp with your fingers. Rinse and pat dry.

  3. Mix kale, basil, salt and pepper. Place 1 cheese strip and 1 tablespoon kale mixture in each pepper. Arrange peppers in a single layer in prepared dish, filled side up. Pour sauce on top. Sprinkle evenly with Parmesan. Bake 40 to 45 minutes, until lightly browned.

  4. This recipe yields 8 servings.

  5. Carbohydrates: 10 grams Net Carbs: 7.5 grams Fiber: 2.5 grams Protein: 15 grams Fat: 16 grams Calories: 241

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