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Roasted Red Peppers

Delicious, quick and easy recipe. Red peppers baked in the oven with artichoke hearts and veggie cheese can be an appetizer, light lunch with salad, or as a side dish with dinner.
4-5 red peppers halved, seeded and cored
1 14 ounce can of artichoke hearts drained and chopped
3 ounces of mozzarella type vegan cheese
1/2 cup white wine
2 tablespoon fresh garlic minced
2 tablespoons of Italian seasoning
Salt & Pepper to taste
3 tablespoons olive oil
Optional ingredients to add as a garnish: chopped olives, capers, fresh oregano, lemon.
Set oven for 350ºF.  Lightly oil a large baking dish and place the peppers face down.
 Add the artichoke hearts, cheese, garlic and seasonings.
Pour on the wine and olive oil.
bake for about 35-45 minutes until nicely brown.
 I served these for dinner with Quinoa and a salad.
It was delish and the leftovers were great too.
Speaking of red peppers, here is one of my red abstract paintings:
Also on clocks, beach towels, cards, posters, stickers, drawstring bags, pouches, wall tapestries, duvet covers, t-shirts, phone cases, travel mugs, notebooks and more.  Look at all the products on Society 6 Red Square Abstract Painting and Red Bubble Red Square Abstract Painting
If you need help finding something, email me and I will send you a link. Thank you for browsing 🙂

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