Vegetarian Stuffed Peppers
Simple, fresh ingredients is the Italian way!
Servings: 4 people
Calories: 198kcal
Ingredients
- 2 red peppers
- 2 tablespoons olive oil divided
- 1 pint cherry tomatoes
- 10 basil leaves more to taste
- 1 cup crumbled feta cheese
- pinch of salt and pepper
Instructions
- Preheat oven to 350°F. Lightly grease a baking sheet.
- Cut the peppers in half length-wise. Remove the tops, seeds and white membrane from the inside. Place on baking sheet and drizzle with 2 tablespoon olive oil. Place in the oven for 15 minutes.
- While peppers are cooking, slice cherry tomatoes in half and thinly slice the basil. In a medium size bowl combine feta, tomatoes and basil. Add a pinch of salt and a few cranks of freshly ground pepper. Stir.
- When the peppers are finished cooking, evenly stuff with the tomato mixture among the 4 pepper "boats" and drizzle with the remaining 2 tablespoon olive oil.
- Place peppers back in the oven for another 15 minutes. (Your kitchen will smell heavenly.)
- Remove peppers and let rest for 5 minutes before serving. I like to add a fresh basil leaf on top to make these really stand out. Enjoy!
Notes
Transform your tastebuds to be a little more Italian. Talk with your hands and take your time eating.
Nutrition
Serving: 1stuffed pepper | Calories: 198kcal | Carbohydrates: 10g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 443mg | Potassium: 410mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2652IU | Vitamin C: 103mg | Calcium: 204mg | Iron: 1mg