ForkwiseVegetarian Stuffed Peppers
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 4 bell peppers (red or green)
- 2 cups cherry tomatoes
- 1 onion (medium)
- 1 cup basil leaves (fresh)
- 3 garlic cloves
- 2 tsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Method
- 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.
Add any type of beans to add protein to this recipe. Learn more about: Bell Peppers Tomatoes Onions Herbs Garlic
Nutrition per serving
Serving size: 1/8 of recipe (138g)
- Total Calories: 36
- Total Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 77 mg
- Carbohydrates: 6 g
- Dietary Fiber: 2 g
- Total Sugars: 3 g
- Protein: 1 g
Source: USDA MyPlate Kitchen nutrition facts for this recipe. Estimates only.
Recipe source: USDA MyPlate Kitchen · Public domain (U.S. Government work) · US Department of Health and Human Services Centers for Disease Control and Prevention (CDC) · Reformatted; ingredient quantities parsed
Photo: Vegetarian stuffed peppers from fruitsandveggiesmatter.gov by U.S. Centers for Disease Control and Prevention (Public domain) · source
