Tomato-Stuffed Peppers

22 Reviews
89% would make this recipe again

Peppers prepared in this way are normally just one of many different «antipasti» (i.e. starters) served in a typical Sunday meal in the northwestern part of Italy.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 1 h 30 min Standing : 20 min
150 calories/serving

Ingredients

4 yellow or red sweet peppers, cut in half lengthwise 800 g
3 tbsp olive oil 45 mL
8 anchovy fillets 30 g
8 leaves fresh sage 2 g
8 tomatoes, Roma type, cut in half lengthwise 550 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
aluminum foil
8 leaves fresh basil [optional] 4 g

Method

  1. Preheat the oven to 175°C/350°F.
  2. Cut the peppers in half lengthwise, remove the seeds, then brush the inside with half of the olive oil. Place one anchovy fillet and one sage leaf into each pepper half. Cut the tomatoes in half lengthwise, remove the seeds, then place 2 tomato halves, cut-side down into each pepper half. Add salt and pepper to taste. Pour the remaining oil on top.
  3. Lightly oil a baking dish. Arrange the peppers in the dish. Cover with aluminum foil and bake in the middle of the oven 45 min. Take off the foil cover and cook an additional 45 min.
  4. Let the peppers cool down, garnish with a few basil leaves and serve luke-warm or at room temperature.

Nutrition Facts Table

per 1 serving (310 g)

Amount

% Daily Value

Calories

150

Fat

9 g

14 %

Saturated 1.3 g
+ Trans 0 g

7 %

Cholesterol

10 mg

Sodium

300 mg

13 %

Carbohydrate

15 g

5 %

Fibre

4 g

16 %

Sugars

10 g

Net Carbs

11 g

Protein

5 g

Vitamin A

96 %

Vitamin C

547 %

Calcium

5 %

Iron

12 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Meat and Alternatives ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

22 Reviews (21 with rating only) 89% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | First courses/Appetizers | Side dishes | Bake | Italian

Top Reviews

View All Reviews
august 26, 2009 | I would make this recipe again

This is heavenly: I will be repeating this recipe each week until the end of the season. Dont'miss it!

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.