PEPPERS, VEGETARIAN STUFFED PEPPERS
 Makes 8 Servings
Ingredients
• 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
Directions
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 - www.5aday.gov
|
