INGREDIENTS:
(4 servings)
1 jar (7 oz.) roasted sweet red peppers, drained
2½ cups cooked Maine Lobster meat, finely diced
1 cup (4 oz.) cheddar cheese, shredded
1/3 cup Parmesan cheese, freshly grated
1 teaspoon oregano
1/3 cup medium Picante sauce
1 package (2.1 oz.) mini phyllo dough shells, thawed
For garnish small curly parsley springs
DIRECTIONS:
Heat oven to 350 degrees.
Cut peppers into 15 thin strips (¼” x 1”). Set aside. In medium bowl combine Maine Lobster, cheeses, oregano, and picante sauce; mix well. Divide mixture evenly into shells.
Bake 8 minutes or until cheese melts. Garnish each shell with a pepper strip and a sprig of parsley. Serve hot.
NUTRITIONAL:
Per serving:
calories 318.3
cholesterol 101 milligrams
protein 30.2 grams
sodium 763 milligrams
total fat 15.3 grams
dietary fiber 1.5 grams
carbohydrate 14.4 grams
calcium 367 milligrams
Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.
