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Rosemary Bell Pepper Bread

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Rosemary Bell Pepper Bread
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 12
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This quick bread cousin of Italian focaccia is deliciously flavored with bits of bell pepper and aromatic rosemary.

Ingredients

1 3/4
cups All Purpose Flour
1 1/2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
2
tablespoons margarine or butter
2/3
cup skim milk
1/2
cup chopped red, yellow or green bell pepper
1
teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary leaves, crushed
1
egg or 2 egg whites
2
tablespoons grated Parmesan cheese

Directions

  • 1 Heat oven to 400°F. Spray 8 or 9-inch round cake pan with nonstick cooking spray.
  • 2 Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, baking powder, baking soda and salt; mix well.
  • 3 With pastry blender or fork, cut in margarine until well mixed. Stir in milk, bell pepper, rosemary and egg until soft dough forms. Spread dough evenly in spray-coated pan. Sprinkle with Parmesan cheese.
  • 4 Bake at 400°F. for 16 to 22 minutes or until center is firm to the touch and cheese is golden brown. Cut into wedges. Serve warm or cool.
Tips  

ROSEMARY Native to the Mediterranean region, this evergreen herb has narrow needle-like leaves and a pungent pine-like flavor. It is traditionally used with lamb but can also enhance other meats, breads and vegetables. In Italy, fresh rosemary is even used to garnish desserts. When dried, the needles become sharp and brittle, so dried rosemary should be crushed before using it.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
100
(
Calories from Fat
25
)
Daily Value
Total Fat
3g
5%
(
Saturated Fat
1g
5%
)
Cholesterol
20mg
7%
Sodium
210mg
9%
Total Carbohydrate
15g
5%
(
Dietary Fiber
1g
4%
,
Sugars
1g
)
Protein
3g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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