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5
from 1 vote
Roasted Pepper Roma Poppers
A Platter Talk Exclusive
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
set
5
minutes
mins
Total Time
25
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
6
servings
Calories:
77
kcal
Author:
Dan from Platter Talk
Ingredients
6
Roma tomatoes
1
red bell pepper
1
yellow bell pepper
1
ear sweet corn
husked and cleaned
1/3
small red onion
finely chopped
1/3
cup
crumbled goat cheese
1/4
cup
Italian parsley
finely chopped
2
tablespoons
balsamic vinegar
2
teaspoons
kosher salt
fresh ground peppercorn
Instructions
Preheat grill to medium-high
Place peppers and
corn on grill
Roast peppers until outside surface is completely charred. The corn will take 7-8 minutes to roast.
Directly transfer peppers to medium size mixing bowl, cover bowl with plastic wrap being sure it is well sealed and let set 5-10 minutes.
Slice corn from the cob and transfer kernels to large mixing bowl.
Remove peppers from their bowl and peel skins off.
Cut peppers in half, lengthwise and remove seed.
Slice and cube peppers into 1/2 inch squares, add to corn.
Combine remaining ingredients and season to taste.
Slice tomatoes in half, lengthwise. Remove seeds and pulp with a teaspoon.
Using teaspoon, dole out portions of pepper and corn mixture to individual tomato halves, filling each cavity.
Serve immediately or store and seal in refrigerator until ready to eat.
Nutrition
Calories:
77
kcal
|
Carbohydrates:
9
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Cholesterol:
6
mg
|
Sodium:
831
mg
|
Potassium:
300
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1546
IU
|
Vitamin C:
75
mg
|
Calcium:
29
mg
|
Iron:
1
mg