Cathy Wolz
A culinary match made in heaven, this week’s Health-e-Recipe for Egg and Roasted Red Pepper Wrap puts a savory combination of cancer-fighting foods on your breakf
ast plate.
I’ve always thought roasted red peppers are one of life’s best simple pleasures. Roasting them brings out their natural sweetness and softens their consistency to blend into your dish. Or they can be pureed for a dip or a soup. Red peppers supply plenty of vitamin C plus some fiber. They’re also a beautiful color — especially when combined with yellow, orange and green peppers in a salad or whole-grain pilaf.
This recipe rolls them up in a whole-wheat tortilla with eggs, Parmesan, ricotta and parsley. The peppers are still the starring flavor that makes this recipe so satisfying. I’d be up for trying this dish for supper, too, with a tossed salad.
For more excellent cancer-fighting recipes, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes. What’s your favorite way to use red bell peppers?
