Cornmeal Tart with Roast Bell Pepper Ratatouille

Cornmeal Tart with Roast Bell Pepper Ratatouille

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 349.5
  • Total Fat: 6.9 g
  • Cholesterol: 50.7 mg
  • Sodium: 444.4 mg
  • Total Carbs: 61.8 g
  • Dietary Fiber: 6.4 g
  • Protein: 12.1 g

View full nutritional breakdown of Cornmeal Tart with Roast Bell Pepper Ratatouille calories by ingredient
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This is my adaptation of an old Weight Watchers recipe This is my adaptation of an old Weight Watchers recipe
Number of Servings: 4


    3 medium red bell peppers
    1 cup all purpose flour
    3/4 cup cornmeal
    1 medium egg
    1 cup lowfat buttermilk
    3 tsp oil
    1/4 tsp salt
    1 tsp baking powder
    1/4 cup low fat cheddar cheese
    1 clove garlic
    1 medium onion diced
    1 1/2 cups canned tomatoes
    2 tsp Italian herbs
    1/2 tsp black pepper
    1 tsp sugar
    1 tsp low or no sodium chicken stock (bouillon) powder


Preheat oven to 350 (180) degrees, place bell peppers on oven tray and cook until they start to collapse, place in plastic bag to cool, then remove skin, seeds and cut into strips.
Place flour, cornmeal, cheese and baking powder in bowl, in a jug mix together the egg, buttermilk and oil. Pour into the flour mix and combine adding a little extra water if too stiff. Place into greased 8 inch baking dish and bake for @25 min.
While this is cooking saute onion and garlic in a little water until soft, add bell peppers, tomatoes herbs, sugar, pepper and stock powder, cover and simmer for 10 mins.
Serve ratatouille on wedges of the warm cornmeal tart.

Number of Servings: 4

Recipe submitted by SparkPeople user FLOWERDALEJEWEL.

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