This is a great side and also a great quick appetizer. The melted cheese and pesto make such a nice accompaniment to the sweet red pepper.
65 calories per serving
2 small red bell peppers
1 T oil
2 T basil pesto
2 oz. provolone cheese in 8 slices
Quarter peppers and remove seeds. Brush outsides with oil. Fill insides with pesto and cheese. Heat grill. Grill peppers 5-7 minutes or until cheese is softened. You can also broil these for a few minutes if you do not have a grill.