Tomato-Stuffed Peppers

2 Reviews
100% 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.

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

Ingredients

4 yellow or red sweet peppers, cut in half lengthwise 800 g
3 tbsp olive oil 45 mL
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 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 (300 g)

Amount

% Daily Value

Calories

130

Fat

8 g

12 %

Saturated 1.2 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

15 g

5 %

Fibre

4 g

16 %

Sugars

10 g

Net Carbs

11 g

Protein

3 g

Vitamin A

96 %

Vitamin C

547 %

Calcium

3 %

Iron

9 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Fibre, Folacin, Manganese
Source of  :
Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Fats 1 ½
More info
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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • 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

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