Vegetarian Baked Peppers

Red and yellow peppers stuffed with vegetables

Preparation Time: 30 minutes


  • 4 red or green bell peppers
  • 2 cups (1 pint) cherry tomatoes
  • 1 medium onion
  • 1 cup (c.) fresh basil leaves
  • 3 garlic cloves
  • 2 teaspoon (tsp.) olive oil
  • 1/4 teaspoon (tsp.) salt
  • 1/4 teaspoon (tsp.) pepper


  1. Preheat oven to 425°F.
  2. Lightly oil a large shallow baking pan.
  3. Cut peppers in half lengthwise and remove seeds.
  4. Arrange peppers cut sides up in baking pan and lightly oil cut edges of stems.
  5. Halve cherry tomatoes and chop onion and basil.
  6. Finely chop garlic.
  7. In a bowl, toss tomatoes, onion, basil, garlic, olive oil, salt and pepper to taste.
  8. Spoon equal portions of mixture into peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

Serves 8

Serving Size:   ½ pepper

3/4 cup of fruits and vegetables per serving

Nutrition information per serving
40 calories
10 calories from fat
2g total fat
0g saturated fat
0g trans fat
0mg cholesterol
80mg sodium
7g total carbohydrate
2g dietary fiber
4g sugar
1g protein

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