Vegetarian Stuffed Peppers
Exploding with tomatoes and basil, these delicious stuffed peppers are a great side dish to any entree.
Ingredients
US
Metric
- 4 bell pepper (red or green)
- 470 ml cherry tomatoes
- 1 onion (medium)
- 240 ml basil leaves (fresh)
- 3 garlic clove
- 10 ml olive oil
- 1 ml salt
- 1 ml black pepper
Steps
- Wash hands with soap and water.
- Preheat oven to 425°F. Lightly oil a large shallow baking pan.
- Cut peppers in half lengthwise and remove seeds. Arrange peppers cut sides up in baking pan and lightly oil cut edges of stems.
- Halve cherry tomatoes and chop onion and basil. Finely chop garlic.
- In a bowl toss tomatoes, onion, basil, garlic, olive oil. salt and pepper to taste
- Spoon equal portions of mixture into peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 36 |
|---|---|
| Protein | 1.0 g |
| Fat | 1.0 g |
| Carbs | 6.0 g |
| Fiber | 2.0 g |
| Sodium | 77 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)