
Vegetarian Stuffed Peppers
Exploding with tomatoes and basil, these delicious stuffed peppers are a great side dish to any entrée.
- 8 Servings
- $3.00 - $5.99
Vegetarian Stuffed Peppers
Exploding with tomatoes and basil, these delicious stuffed peppers are a great side dish to any entrée.
- 8 Servings
- $3.00 - $5.99
Ingredients
- 4 medium red, yellow, or green bell peppers
- 2 cups cherry tomatoes
- 1 medium onion
- 1 cup fresh basil leaves
- 3 garlic cloves
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Steps
1
Wash hands with soap and water.
2
Preheat oven to 425 degrees F. Lightly oil a large shallow baking pan.
3
Cut peppers in half lengthwise and remove seeds. Arrange peppers cut sides up in baking pan and lightly oil cut edges of stems.
4
Halve cherry tomatoes and chop onion and basil. Finely chop garlic.
5
In a bowl, toss tomatoes, onion, basil, garlic, and olive oil. Add salt and pepper to taste.
6
Spoon equal portions of mixture into peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
Ingredients
Serving Size: 1 pepper half
Nutrients | Amount |
---|---|
Total Calories | 43 |
Total Fat | 1 g |
Saturated Fat | 0 g |
Monounsaturated Fat | 1 g |
Polyunsaturated Fat | 0 g |
Linoleic Acid | 0 g |
α-Linolenic Acid | 0 g |
Omega 3 - EPA | 0 mg |
Omega 3 - DHA | 0 mg |
Cholesterol | 0 mg |
Carbohydrates | 7 g |
Dietary Fiber | 2 g |
Total Sugars | 4 g |
Added Sugars included | 0 g |
Protein | 1 g |
Minerals | |
Calcium | 18 mg |
Potassium | 247 mg |
Sodium | 78 mg |
Copper | 52 mcg |
Iron | 1 mg |
Magnesium | 15 mg |
Phosphorus | 31 mg |
Selenium | 0 mcg |
Zinc | 0 mg |
Vitamins | |
Vitamin A | 117 mcg RAE |
Vitamin B6 | 0.2 mg |
Vitamin B12 | 0 mg |
Vitamin C | 82 mg |
Vitamin D | 0 mcg |
Vitamin E | 1 mg |
Vitamin K | 19 mcg |
Folate | 38 mcg DFE |
Thiamin | 0.1 mg |
Riboflavin | 0.1 mg |
Niacin | 1 mg |
Choline | 7 mg |
Source:
- US Department of Health and Human Services
- Centers for Disease Control and Prevention (CDC)