Vegetarian Stuffed Peppers
Exploding with tomatoes and basil, these delicious stuffed peppers are a great side dish to any entrée.
- Yield
- 8 servings
- Serving size
- 1 pepper half
- Rating
- 3.17 of 5 (48 ratings)
Food groups
- Vegetables: 3/4 cups
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 (or cooking oil of choice)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Wash hands with soap and water.
- Preheat oven to 425 degrees 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 43.41 |
| Total Fat | 1.37 g |
| Saturated Fat | 0.22 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 7.57 g |
| Dietary Fiber | 1.37 g |
| Total Sugars | 4.29 g |
| Added Sugars included | 0 g |
| Protein | 1.27 g |
| Calcium | 21 mg |
| Potassium | 220 mg |
| Sodium | 80.24 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 13 mg |
| Phosphorus | 30 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 102 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 109 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 17 mcg |
| Folate | 19 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0 mg |
| Niacin | 1 mg |
| Choline | 8 mg |
Notes
Add any type of beans to add protein to this recipe.
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Source
Recipe by: US Department of Health and Human Services — Centers for Disease Control and Prevention (CDC)
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/vegetarian-stuffed-peppers. Federal works are public domain in the United States.