(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Meatless & Vegetarian pg 2 >  Peppers, Vegetarian Stuffed Peppers



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Vegetarian Stuffed Peppers

Makes 8 Servings


• 4 red or green bell peppers
• 1 pint or 2 cups cherry tomatoes
• 1 medium onion
• 1 cup fresh basil leaves
• 3 garlic cloves
• 2 tsp olive oil
• ¼ tsp Salt
• ¼ tsp pepper


Preheat oven to 425°F.
Lightly oil a large shallow baking pan.

Cut peppers in half lengthwise and remove seeds.

Arrange peppers cut sides up in baking pan and lightly oil cut edges of stems.

Halve cherry tomatoes and chop onion and basil.

Finely chop garlic.

In a bowl toss tomatoes, onion, basil, garlic, 2 tbsp. oil, salt and pepper to taste.

Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

Nutritional Analysis per serving:
Calories 41, Total Fat 1.4g, Saturated Fat 0.3g, Carbohydrates 7g, Protein 1g, Cholesterol 0mg, Fiber 2g, Sodium 78mg, Carbohydrates 63%, Protein 10%, Fat 27%.


The National 5 A Day Program -

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages

Free Food Magazine Subscriptions