Vegetarian Stuffed Peppers
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Ingredients
- 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
Instructions
- 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.
Nutrition
| Calories | 36 |
|---|---|
| Protein | 1 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 77 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: US Department of Health and Human Services Centers for Disease Control and Prevention (CDC)