Directions:
- Place bell pepper halves, cut sides down, on an aluminum foil-lined baking sheet.
- Broil 5 inches from heat (with electric oven door partially open) 8 to 10 minutes or until bell peppers look blistered.
- Place bell peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Pat dry with paper towels.
- Beat cheeses at medium speed with an electric mixer until smooth.
- Spread half of cheese mixture in a plastic wrap-lined 8- x 4-inch loafpan. Top with 4 pepper halves. Spread remaining cheese mixture over peppers; top with remaining pepper halves. Chill 8 hours.
- Unmold onto a serving dish, and drizzle with Tomato-Basil Vinaigrette. Serve on mixed greens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 906.85 Kcal (3797 kJ) | ||
| Calories from fat | 617.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.61g | 106% | |
|---|---|---|---|
| Cholesterol | 189.95mg | 63% | |
| Sodium | 2572.66mg | 107% | |
| Potassium | 1034.66mg | 22% | |
| Total Carbs | 29.35g | 10% | |
| Sugars | 21.16g | 85% | |
| Dietary Fiber | 5.92g | 24% | |
| Protein | 39.12g | 78% | |
| Vitamin C | 473.6mg | 789% | |
| Vitamin A | 11.8mg | 395% | |
| Iron | 201.3mg | 1118% | |
| Calcium | 977.4mg | 98% | |
| Amount Per 100 g | |||
| Calories | 110.75 Kcal (464 kJ) | ||
| Calories from fat | 75.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.38g | 106% | |
|---|---|---|---|
| Cholesterol | 23.2mg | 63% | |
| Sodium | 314.2mg | 107% | |
| Potassium | 126.36mg | 22% | |
| Total Carbs | 3.58g | 10% | |
| Sugars | 2.58g | 85% | |
| Dietary Fiber | 0.72g | 24% | |
| Protein | 4.78g | 78% | |
| Vitamin C | 57.8mg | 789% | |
| Vitamin A | 1.4mg | 395% | |
| Iron | 24.6mg | 1118% | |
| Calcium | 119.4mg | 98% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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