1 each green, red and yellow pepper, cut into thin strips
1/4 cup water
12 slices French bread baguette (1/4 inch thick)
3/4 cup pitted green olives
1 Tbsp. capers
2 Tbsp. chopped Italian parsley
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Let's Make It
Heat oven to 425ºF.
Heat dressing in large skillet on medium heat. Add garlic; cook and stir 1 min. Add peppers and water. Bring to boil; cover. Simmer on low heat 20 min. or until peppers are tender, stirring occasionally.
Meanwhile, place bread slices in single layer on baking sheet. Bake 10 min. or until deep golden brown.
Add olives and capers to pepper mixture; cook and stir 1 min. or until heated through. Spoon onto toast slices; sprinkle with parsley.
The trio of peppers adds an excellent source of vitamin C to this colorful low-fat appetizer.
How to Prepare Bell Peppers
To prepare bell peppers, wash thoroughly, then cut away the cores. Remove the seeds and membranes. Wrap cut pieces tightly in plastic wrap and refrigerate to preserve the fresh taste and crisp texture.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.