Directions:
- In a bowl, combine the celery, tomatoes and onions. Combine oil and vinegar; drizzle over vegetables.
- With a sharp knife, cut peppers in half lengthwise; remove seeds. Cut a thin slice from bottom of pepper halves. Fill with vegetable mixture. Cover and refrigerate until serving. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.04 Kcal (410 kJ) | ||
| Calories from fat | 63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Sodium | 56.73mg | 2% | |
| Potassium | 418.42mg | 9% | |
| Total Carbs | 8.04g | 3% | |
| Sugars | 4.45g | 18% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 1.93g | 4% | |
| Vitamin C | 74mg | 123% | |
| Iron | 0.1mg | 0% | |
| Calcium | 41.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 48.42 Kcal (203 kJ) | ||
| Calories from fat | 31.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 11% | |
|---|---|---|---|
| Sodium | 28.02mg | 2% | |
| Potassium | 206.65mg | 9% | |
| Total Carbs | 3.97g | 3% | |
| Sugars | 2.2g | 18% | |
| Dietary Fiber | 1.7g | 14% | |
| Protein | 0.95g | 4% | |
| Vitamin C | 36.6mg | 123% | |
| Calcium | 20.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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