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Tortellini and Roasted Bell Pepper Kabobs

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Tortellini and Roasted Bell Pepper Kabobs
  • Prep 50 min
  • Total 1 hr 10 min
  • Ingredients 8
  • Servings 20
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This appetizer combines Italian ingredients served in a Middle Eastern style. Enjoy tortellini and bell pepper kabobs roasted to a crisp-tender and flavorful snack!
Updated Jul 26, 2010

Ingredients

  • 1 (9-oz.) pkg. refrigerated cheese-filled tortellini
  • 1 large red bell pepper, cut into 20 pieces
  • 1 large green bell pepper, cut into 20 pieces
  • 1 large yellow bell pepper, cut into 20 pieces
  • 1 to 2 tablespoons olive oil
  • 1/2 teaspoon dried basil leaves
  • 1/4 teaspoon salt
  • 20 (6-inch) bamboo skewers

Steps

  • 1
    Cook tortellini as directed on package. Drain; rinse with cold water to cool.
  • 2
    Meanwhile, heat oven to 450°F. Combine bell peppers in medium bowl. Add oil, basil and salt; toss to coat. Spread bell peppers in ungreased 15x10x1-inch baking pan. Bake at 450°F. for 15 to 20 minutes or until crisp-tender.
  • 3
    Add cooked tortellini to pan; toss to coat slightly with any remaining oil mixture. Cool 5 minutes.
  • 4
    Thread 2 tortellini and 3 bell pepper pieces on each skewer. Serve immediately, or cover and refrigerate until serving time.

Nutrition Information

50 Calories, 2g Total Fat, 2g Protein, 7g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Kabob
Calories
50
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
5mg
2%
Sodium
70mg
3%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
4%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
30%
30%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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