Ingredients
4 bell pepper (red or green)
2 cups cherry tomatoes
1 onion (medium)
1 cup basil leaves (fresh)
3 garlic clove
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, 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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| 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 |
| Added Sugars included | 0 g |
| Protein | 1 g |
| Vitamin D | 0 mcg |
| Calcium | 20 mg |
| Iron | 0 mg |
| Potassium | 225 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Vegetarian Stuffed Peppers. Recipe source: US Department of Health and Human Services, Centers for Disease Control and Prevention (CDC). Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.