Peppers prepared in this way are normally just one of many different «antipasti» (i.e. starters) served in a typical Sunday meal in the northwestern part of Italy.
|4||yellow or red sweet peppers, cut in half lengthwise||800 g|
|3 tbsp||olive oil||45 mL|
|8 leaves||fresh sage||2 g|
|8||tomatoes, Roma type, cut in half lengthwise||550 g|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste [optional]|
|8 leaves||fresh basil [optional]||4 g|
- Preheat the oven to 175°C/350°F.
- Cut the peppers in half lengthwise, remove the seeds, then brush the inside with half of the olive oil. Place one sage leaf into each pepper half. Cut the tomatoes in half lengthwise, remove the seeds, then place 2 tomato halves, cut-side down into each pepper half. Add salt and pepper to taste. Pour the remaining oil on top.
- Lightly oil a baking dish. Arrange the peppers in the dish. Cover with aluminum foil and bake in the middle of the oven 45 min. Take off the foil cover and cook an additional 45 min.
- Let the peppers cool down, garnish with a few basil leaves and serve luke-warm or at room temperature.
Nutrition Facts Table
per 1 serving (300g)
% Daily Value
ClaimsThis recipe is :
- Diet-related health claims :
- Artery-healthy, Heart-healthy
- Excellent source of :
- Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
- Good source of :
- Fibre, Folacin, Manganese
- Source of :
- Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Zinc
- Low :
- Saturated Fat, Sodium
- Free :
- Added Sugar, Cholesterol, Trans Fat