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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24

Amount Per Serving
Calories 40
% Daily Value**
Total Fat 3g
Saturated Fat 0g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 124mg
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 1g
Protein 1g
Vitamin A  7%Vitamin C  36%
Calcium  1%Iron  1%
Potassium  2%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Sweet Pepper Wedges

Date Added: June 11, 2009


2 Yellow Bell Peppers chopped fine
1/4 Cup Olive Oil finely
1/4 Cup Bread Crumbs toasted
3 Tablespoons Pine Nuts or pumpkin seeds
1 Teaspoon Salt pepper to taste,
2 Red Bell Peppers quartered/seeded
1/4 Teaspoon Pepper sprinkle
1 Onion finely chopped
1/4 Cup Fresh Parsley chopped
4 Cloves Of Garlic finely chopped
1 Can Crushed Tomato drained(28 oz)
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1. Preheat oven to 375.

2. Lightly oil 13 x 9 pan. Trim tops off peppers.

3. Discard stems; finely chop tops. Cut peppers lengthwise into sixths.

4. Place wedges cut side up, in oiled pan, set aside.

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Dietary Notes:
This recipe is very low-sodium with 124.29mg per serving, low-saturated fat with 0.46g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 36% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Tomato, Garlic, Onion, Olive Oil allergies.
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