PEPPERS PIMENTO ROASTED with TOMATOES, PROSCIUTTO, and MUSHROOMS

Project Description

PEPPERS PIMENTO ROASTED with TOMATOES, PROSCIUTTO, AND MUSHROOMS

Peppers Pimento bring a beautiful flavor to meals and look appealing. Their flash is thinner and less sweet than bell peppers. Fresh peppers are great for salads. Baked peppers make colorful and cozy appetizers or light dinner on chilly days.

PIMENTOS PEPPERS ROASTED WITH TOMATOES, PROSCIUTTO, AND MUSHROOMS

Keyword #HealthyLifestyle, #LowGlycemicRecipes

Ingredients

  • 2 red pimentos peppers
  • 2 orange pimentos peppers
  • 2 plum tomatoes
  • 2 Bella mushrooms
  • 1 garlic clove
  • 2 tbsp of chopped parsley
  • 2 slices of prosciutto
  • 4 oz (110g) yellow cheese (Monterey or Cheddar)
  • salt and black pepper

Instructions

  • Cutpeppers longwise as shown on the video
  • Placeon a baking sheet covered with aluminum foil
  • Cut tomatoesand cook on olive oil until soft
  • Addchopped garlic, 1 tbsp of parsley, salt, and pepper
  • Distributethe mixture among 8 peppers halves
  • Gratecheese and place in peppers over tomato mixture
  • Cutprosciutto into thin strips and place over cheese in red halves
  • Cutmushrooms into slices and place over cheese in orange halves
  • Sprinklewith parsley
  • Cookin preheated to 400*F (205*C) for 10 minutes

MORE yummy and healthy SALADS and APPETIZERS for you!

OPEN PANINI with PROSCIUTTO and CHEESE

OPEN PANINI low glycemic appetizer

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CROSTINI with CHEESE, SMOKED SPRATS, WALNUTS

CROSTINI-with-CHEESE-SMOKED-SPRATS-WALNUTS-Low-Glycemic-Ezekiel-bread

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EZEKIEL BREAD PANINI

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