Spiralized Bell Pepper Antipasto

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Spiralized Bell Pepper Antipasto

Spiralized Bell Pepper Antipasto

Yesterday, I gave you a spiralized dish to bring to football parties.

Today, I give you a slightly more chic dish to bring to fall cocktail parties.

I guess I’m really into partying right now?

Spiralized Bell Pepper Antipasto

I’m the friend that always gets texted, “I’m going to [insert festive event here], I need to bring an appetizer or salad, what should I bring?!”

I always panic – it’s a lot of pressure! In the summer, I usually defer to my Italian Zucchini Pasta Salad. In the winter, I am going to now defer to my Shredded Brussels Sprouts, Kale and Pear Noodle Salad. Sometimes, I suggest a pear and brie crostini or some prosciutto wrapped asparagus – you can never go wrong there.

Spiralized Bell Pepper Antipasto

Now, I have a new recipe I can recommend: spiralized bell pepper antipasto!

This dish is great, because it’s made with mainly pantry items: canned artichokes, canned olives, balsamic vinegar and dried spices. The only produce involved are bell peppers and fresh basil.

Spiralized Bell Pepper Antipasto

The flavors are so robust! When you roast anything, flavors intensify, and that’s especially true here with the artichokes – they take on a nutty, savory taste that’s extra compatible with the provolone cheese.

This makes four small appetizer portions, but turn it into a meal by adding in a couple extra cups of greens and adding in a protein, like roasted chicken or even something as simple as chickpeas.

Now, all you’ll need is a LBD and a party to bring this delicious dish to!

Spiralized Bell Pepper Antipasto

Nutritional Information & Recipe

Weight Watchers PointsPlus*: 3 points

*These points were calculated using this unofficial PointsPlus calculator. We are in no way affiliated with WeightWatchers, but have received many requests to post points with our recipes. 


Spiralized Bell Pepper Antipasto

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4


  • For the bell peppers:
  • 1 red bell pepper Blade A
  • 1 orange bell pepper Blade A
  • salt and pepper to taste
  • 1 teaspoon dried oregano
  • For the artichokes:
  • 1.5 cups canned quartered artichokes drained
  • 1 teaspoon extra virgin olive oil
  • salt and pepper to taste
  • 1/4 teaspoon dried oregano
  • For the rest:
  • 1/4 cup small-cubed provolone cheese about 1/4” thick
  • 1/2 cup halved black olives
  • 1 tablespoon chopped basil
  • 2 packed cups mixed greens


  • Preheat the oven to 450 degrees and line two large baking sheets with parchment paper. On one, lay out the bell pepper noodles and season with salt, pepper and oregano.
  • Place the artichokes in a medium mixing bowl with the olive oil and season with salt, pepper, and garlic powder. Toss to combine and spread out onto the other baking sheet.
  • Bake the artichokes and bell peppers for 20 minutes.
  • When the artichokes and peppers are done, place them into a large mixing bowl and add in the provolone cheese, olives and basil. Toss to combine thoroughly and then serve over the mixed greens.

Spiralized Bell Pepper Antipasto

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Your Italian zucchini pasta salads is one of my favorites. Can't wait to try this one!
Ali Maffucci says:
So happy to hear you'll be trying this!
Ross says:
This looks very good. I am not sure how to sprizlize a bell pepper and guidance on the web site? Thanks
Ali Maffucci says:
You can find a how to video on our YouTube channel! YouTube.com/Getinspiralized
Denise says:
I can't wait to try this. Looks delicious. Where does the balsamic vinegar come in though? I didn't see that in the actual recipe.
Jennette says:
You don't have to wait for a party to make this recipe, this dish is the party! I am excited to try it out. I will have to add the inspiralizer to my Christmas wish list. The spiralizer I own was not easy to use and it actually cut me! Yours looks waaaaay better.
Jenn says:
I second the above commenter - balsamic is mentioned in the post but is nowhere to be found in the recipe. Revision please? Excited to try the recipe.
Sarah Danner says:
I agree, no mention of balsamic in instructions. I assume it is mixed with the olive oil and drizzled over dish?
Susan says:
When I first saw this colorful dish I was inspired to try it but already had my menu set for dinner with friends, so I did a little variation. I spiralized the bell pepper (for the first time), one red, one orange, roasted as instructed, and served them as a colorful and tasty topping for spiralized zucchini with pesto. It was a big hit... thanks for the inspiration! I'll try the antipasto version soon.
Reeya says:
You mention garlic powder in the recipe but oregano in the ingredients - which is it? Thanks!

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