Go Back

Spiralized Bell Pepper Antipasto

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 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.