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Bell Pepper Nachos |
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Serves: 6
Print this Recipe
(6 strips each)
1/2 orange bell pepper, seeded and cut into 6 strips
1/2 red bell pepper, seeded and cut into 6 strips
1/2 yellow bell pepper, seeded and cut into 6 strips
3/4 cup shredded reduced-fat Monterey Jack-Colby cheese (3 ounces)
2 tablespoons chopped ripe olives
1/4 teaspoon crushed red pepper
Cut bell pepper strips crosswise in half. Arrange close together in ungreased broilerproof pie pan, 9x1 1/4 inches, or round pan, 9x1 1/2 inches. Sprinkle with cheese, olives and crushed red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat about 3 minutes or until cheese is melted.
1 Serving: Calories 50 (Calories from Fat 25); Fat 3g (Saturated 2g); Cholesterol 10mg; Sodium 100mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 4g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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