Spiralized Bell Pepper Antipasto
Try this Spiralized Bell Pepper Antipasto recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon dried oregano
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 teaspoon extra virgin olive oil
- for the rest:
- for the artichokes:
- for the bell peppers:
- 1 red bell pepper blade a
- 1 orange bell pepper blade a
- 1.5 cups canned quartered artichokes drained
- 1/4 cup small-cubed provolone cheese (about 1/4†thick)
- 1/2 up halved black olives
- 1 tablespoon chopped basil
- 2 packed cups mixed greens
- Carbohydrate 4.95162499971347 g
- Cholesterol 0 mg
- Fat 0.76067124886685 g
- Fiber 1.187599958123 g
- Protein 0.81476874998734 g
- Saturated Fat 0.105249624836675 g
- Serving Size 1 1 Serving (78g)
- Sodium 39.0444114582903 mg
- Sugar 3.76402504159047 g
- Trans Fat 0.163379999963659 g
- Calories 28 calories
Preheat the oven to 450 degrees and line two large baking sheets with parchment paper. On one, lay out the bell pepper noodles and season with salt, pepper and oregano.Place the artichokes in a medium mixing bowl with the olive oil and season with salt, pepper, and garlic powder. Toss to combine and spread out onto the other baking sheet.Bake the artichokes and bell peppers for 20 minutes.When the artichokes and peppers are done, place them into a large mixing bowl and add in the provolone cheese, olives and basil. Toss to combine thoroughly and then serve over the mixed greens.
