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Vegetarian Stuffed Peppers

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Vegetarian Stuffed Peppers
En Español

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  • Makes: 8 servings

Exploding with tomatoes and basil, these delicious stuffed peppers are a great side dish to any entree.

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 pepper

Directions

1. Preheat oven to 425°F. Lightly oil a large shallow baking pan.

2. Cut peppers in half lengthwise and remove seeds. Arrange peppers cut sides up in baking pan and lightly oil cut edges of stems.

3. Halve cherry tomatoes and chop onion and basil. Finely chop garlic.

4. In a bowl toss tomatoes, onion, basil, garlic, olive oil. salt and pepper to taste.

5. Spoon equal portions of mixture into peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

Source: Centers for Disease Control and Prevention, More Matters Recipes

Nutrition Information

Serving Size: 1/8 of recipe (138g)
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
N/A - data is not available
Nutrients Amount
Total Calories 36
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 6 g
Dietary Fiber 2 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 1 g
Minerals
Calcium 20 mg
Potassium 225 mg
Sodium 77 mg
Copper 81 mcg
Iron 0 mg
Magnesium 14 mg
Phosphorus 28 mg
Selenium 0 mcg
Zinc 0 mg
Vitamins
Vitamin A 34 mcg RAE
Vitamin B6 0 mg
Vitamin B12 0 mcg
Vitamin C 54 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 21 mcg
Folate 16 mcg DFE
Thiamin 0 mg
Riboflavin 0 mg
Niacin 1 mg
Choline 7 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
3/4 cups

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