Vegetarian Stuffed Peppers
Exploding with tomatoes and basil, these delicious stuffed peppers are a great side dish to any entrée.
Ingredients
US
Metric
- 4 bell peppers (red or green)
- 2 cups cherry tomatoes
- 1 onion (medium)
- 1 cup basil leaves (fresh)
- 3 garlic cloves
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon 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, and olive oil. Add 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.
This is a variation — USDA MyPlate edition. Base recipe: Vegetarian Stuffed Peppers →
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)