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The Friendly Pepper-Spudder

LOW-FAT COOKING

March 21, 1996|DONNA DEANE

Potatoes roasted with colorful sweet bell peppers make a delicious low-fat accompaniment for your favorite poultry or lean meat dishes.

To keep the calorie count low, spray the baking pan with olive oil cooking spray instead of greasing it. After arranging the vegetables on the baking pan, lightly spray them all over with the cooking spray instead of drizzling them with high-fat olive oil.

We have found that if the peppers are cut into quarters, the roasting time is about the same as for the potato wedges. The seasonings in this recipe are rosemary, garlic, salt and pepper, but you may use other flavorings according to your taste.

HERB ROASTED POTATOES AND PEPPERS

Nonstick olive oil cooking spray

3 baking potatoes, cut lengthwise into 8 wedges

1 red bell pepper, cut into quarters lengthwise and seeded

1 yellow bell pepper, cut into quarters lengthwise and seeded

1 green bell pepper, cut into quarters lengthwise and seeded

1 tablespoon coarsely chopped rosemary

4 cloves garlic, minced

Kosher salt

Cracked black pepper

1 lemon, cut in half

Spray large baking pan with olive oil cooking spray. Arrange potatoes and red, yellow and green bell peppers in single layer on baking pan. Spray lightly with olive oil cooking spray. Sprinkle with rosemary and garlic. Season with salt and cracked black pepper to taste. Bake at 425 degrees until vegetables are tender and browned, 35 to 45 minutes. Squeeze lemon over all just before serving.

Makes 6 servings.

Each serving contains about:

72 calories; 55 mg sodium; 0 cholesterol; 0 fat; 18 grams carbohydrates; 2 grams protein; 0.41 gram fiber.

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