Servings: 3

Weight Watcher Smart Points: 25

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

    Instructions

    1. Preheat the oven to 350 degrees F
    2. Lay the whole bulb of garlic on a piece of foil that is about 4 times the size of the garlic
    3. Drizzle about 1 tablespoon of olive oil over the garlic bulb
    4. Make a tent out of the foil; tightly wrap the top edges of the foil together and set it on a small baking sheet.In a preheated oven, bake the garlic for about 20 minutes
    5. While the garlic is in the oven, slice the bell peppers and onion
    6. Heat 2 tablespoons of olive oil in a skillet on medium heat.Add the bell peppers and onion
    7. Stir the bell peppers and onion so they cook evenly
    8. Add the pepper
    9. Continue stirring
    10. Cook the bell pepper and onions until the onions are translucent (about 15 minutes)
    11. Slice the jalapeno and remove the seeds
    12. Peel the outer layers of the leaves on the Brussel sprouts.Drizzle about 1 ½ teaspoons of olive oil over the Brussel sprout leaves
    13. Cut the basil into strips and put them in a small bowl
    14. Strip the leaves off of the thyme and add them to bowl with the basil
    15. Add 1 ½ teaspoons of olive oil to the bowl.Once the garlic is out of the oven and cooled, squeeze each clove into the bowl with the thyme and basil
    16. With the back of a spoon, smash the garlic up a bit and mix into the herbs
    17. Salt to taste
    18. Slice the mozzarella into about 10 pieces, and grate the Romano cheese
    19. Cut the French bread in half lengthwise and set it on a baking sheet
    20. If the top side is used you may need to cut off the rounded edge on the top of the bread so it will lay flat.Spread the herb and garlic mixture over the top of the bread
    21. Drizzle about 1 tablespoon of olive oil over the herb and garlic mixture so it seeps into the bread
    22. Lay the mozzarella evenly over the herb and garlic mixture
    23. Add the cooked bell peppers and onions
    24. Then add the slices of jalapeno.Add the Brussel sprout leaves
    25. Top with the grated Romano cheese
    26. Bake in a preheated oven until the Romano cheese melts (about 15 minutes).

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