Artichoke Heart And Red Pepper Bites Recipe

Name: Artichoke Heart And Red Pepper Bites
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 1 (14 ounce) can artichoke hearts, drained; 1 (12 ounce) jar roasted red peppers, drained; 1/2 cup chopped onion; 2 cloves garlic, minced; 3 large eggs; Cheddar Cheese; 1/2 cup dry breadcrumbs; Fresh Parsley; Hot Pepper Sauce; 1/4 teaspoon black pepper; 2 tablespoons reserved oil from artichoke hearts; 1/4 cup grated Parmesan cheese; 1/4 teaspoon salt

These easy-to-make artichoke and red pepper bites are a crowd-pleaser! Perfect for unexpected guests or satisfying those munchies, they're also freezer-friendly for ultimate convenience. Roast your own peppers for the best flavor, or use jarred for a shortcut. Easily adaptable for Passover with matzah meal instead of breadcrumbs. Prepare to be amazed by these savory, delicious bites!

Prep Time 20 mins

Cook Time 45 mins

Calories 27.4 kcal

Protein 3g

Rating 4.7 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke Heart And Red Pepper Bites

1 (14 ounce) can artichoke hearts, drained
1 (12 ounce) jar roasted red peppers, drained
1/2 cup chopped onion
2 cloves garlic, minced
3 large eggs
Cheddar Cheese
1/2 cup dry breadcrumbs
Fresh Parsley
Hot Pepper Sauce
1/4 teaspoon black pepper
2 tablespoons reserved oil from artichoke hearts
1/4 cup grated Parmesan cheese
1/4 teaspoon salt

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How to Make Artichoke Heart And Red Pepper Bites

Preheat oven to 350°F (175°C). Grease an 8-inch baking dish.
Drain one (14-ounce) can artichoke hearts, reserving 2 tablespoons of the oil.
Drain one (12-ounce) jar roasted red peppers, discarding the liquid.
Finely chop the artichoke hearts and red peppers. Set aside.
In a large skillet over medium heat, sauté 1/2 cup chopped onion and 2 cloves minced garlic in the reserved artichoke oil for 5 minutes, or until softened.
Remove from heat and let cool slightly.
In a large bowl, whisk 3 large eggs until thick and pale yellow.
Stir in 1/2 cup breadcrumbs (or matzah meal for Passover), 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Add the chopped artichoke hearts, red peppers, and onion mixture to the egg mixture. Stir to combine.
Pour the mixture into the prepared baking dish.
Bake for 30 minutes, or until golden brown.
Let cool for 15 minutes before cutting into 1-inch squares.
Refrigerate tightly covered for up to 2 days, or freeze for up to 1 month. Reheat gently in a 300°F (150°C) oven for 5-10 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

Fat

Carbs

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