Vegetarian Stuffed Peppers
Exploding with tomatoes and basil, these delicious stuffed peppers are a great side dish to any entrée.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 pepper half
43
Calories
1g
Protein
8g
Carbs
1g
Fat
1g
Fiber
4g
Sugar
80mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
red, yellow, or green bell peppers
4 medium
cherry tomatoes
2 cups
onion
1 medium
fresh basil leaves
1 cup
garlic cloves
3
olive oil
2 teaspoons · or cooking oil of choice
salt
1/4 teaspoon
black pepper
1/4 teaspoon
Instructions
- 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.
Source: USDA MyPlate Kitchen · US Department of Health and Human Services Centers for Disease Control and Prevention (CDC)
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