Roasted pepper wedges with cheese & pesto
140 cals, 8p, 4c, 10f (per meal)
1/2 tbsp (8g)
1/4 tsp (1mL)
1 oz (28g)
1/2 medium (60g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Preheat oven or toaster oven to 400°F (200°C).
2
Slice the sides off the bell pepper to make wedges, 4 per pepper.
3
Rub wedges with oil and season with a sprinkle of salt and pepper. Place pepper wedges on a lined baking sheet and bake for 15 minutes.
4
Remove sheet from oven and add the cheese into the wedges. Bake another 7 minutes until cheese is bubbly.
5
Serve with pesto and enjoy.