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Tomato-Stuffed Peppers

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Submitted by bear

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

4 4
MEDIUM MEDIUM GREEN BELL PEPPERS
1 15
TABLESPOON ML OLIVE OIL
2 2
X X SHALLOTS
sliced *
1 1
CLOVE CLOVE GARLIC
minced
1 237
CUP ML SUNDRIED TOMATOES
marinated in olive oil
½ 118
CUP ML RICE
cooked
1 15
TABLESPOON ML BASIL
fresh,
1 5
TEASPOON ML ROSEMARY LEAVES
fresh,
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated

Directions

Cut a thin slice from the tops of the stem ends of the peppers.

Core and seed the peppers.

Preheat the oven to 400℉ (200℃).

Heat the oil in a small skillet.

Add the shallots and garlic; sauté for 2 minutes.

Add the tomatoes, rice, herbs, salt, and pepper; stir until well mixed. Spoon a portion of the mixture into each pepper shell. Place the peppers in a shallow baking pan. Sprinkle the cheese on top. Bake, uncovered, for 10 to 15 minutes. Serve at once.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 185 22% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 474mg 20%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 17%
Sugars g
Protein 12g
Vitamin A 14% Vitamin C 170%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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