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.

This recipe is incompatible with your food profile

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 1.8 lb
3 tbsp olive oil 1.5 fl.oz
8 leaves fresh sage 0.1 oz
8 tomatoes, Roma type, cut in half lengthwise 1.3 lb
1 pinch salt [optional]
ground pepper to taste [optional]
aluminum foil
8 leaves fresh basil [optional] 0.2 oz

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
Check out our Meal Plans for Type 2 Diabetes

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

2 Reviews (2 with rating only) 100% 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 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.