Tip: To roast peppers, quarter the peppers lengthwise; remove stems, seeds and membranes. Place peppers, cut-sides down, on a foil-lined baking sheet. Roast in a 450-degree F oven for 15 to 20 minutes or until skins are blistered and bubbly. Fold up foil on baking sheet around peppers to form a packet; seal. Let stand for 20 minutes to loosen skins. Peel and chop peppers. (Or substitute three 7-ounce jars or two 12-ounce jars roasted red peppers, drained and chopped, for the green and red roasted peppers.)
Serving Size: 1/8 of casserole
188 calories; protein 7.6g; carbohydrates 27.2g; dietary fiber 4.2g; sugars 3.4g; fat 6.7g; saturated fat 2.3g; cholesterol 7.5mg; vitamin a iu 511.8IU; vitamin c 154.7mg; folate 19.7mcg; calcium 127.2mg; iron 2mg; magnesium 43.6mg; potassium 473.4mg; sodium 649.1mg.
2 vegetable, 1 1/2 starch, 1/2 fat, 1/2 medium-fat protein