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Vegetarian Stuffed Pepper

Preparation Time: 30 minutes
  • 4 Bell peppers
  • 2 cups Cherry tomatoes
  • 1 medium Onion
  • 1 cup Basil leaves, fresh
  • 3 cloves Garlic
  • 2 tsp Olive oil
  • ¼ tsp Salt
  • ¼ tsp Pepper
Preheat oven to 425 degrees Fahrenheit. Cut peppers in half lengthwise and remove seeds. Arrange peppers cut sides up in baking pan and lightly oil cut edges of stems. Cut cherry tomatoes in half and chop the onion and basil. Finely chop garlic. In a bowl toss tomatoes, onion, basil, garlic, olive oil, salt and pepper to taste. Spoon equal amounts of mixture into peppers and roast in upper third of oven until peppers are tender (about 20 minutes).
Serves: 8
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 40
Total Fat: 1g
Saturated Fat: 0g
% of Calories from Fat: 23%
% Calories from Sat Fat: 0%
Protein: 1g
Carbohydrates: 7g
Cholesterol: 0mg
Dietary Fiber: 2g
Sodium: 75mg
Each serving provides: An excellent source of vitamins A, C and K, and a good source of vitamin B6 and manganese.

Recipe courtesy of the Center for Disease Control and Prevention.
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