Directions:
- Heat oven to 350. Cut a 1 inch strip lengthwise off each pepper, leaving stems intact. Carefully cut out the seeds. Dice enough of the pepper strips to 1/4 cup, reserve.
- In a food processor, pulse basil and oregano until finely chopped. Add feta, oil, and reserved diced peppers and pulse until cheese is creamy and spreadable
- Spoon mixture into a plastic food bag; snip off one corner of bag, pipe cheese mixture into peppers. (Peppers can be refrigerated at this point; just cover with plastic wrap and bring to room temperature before baking)
- Arrange on a baking sheet; top with pine nuts, Bake 8 minutes or until peppers start to soften
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 31.31 Kcal (131 kJ) | ||
| Calories from fat | 23.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.57g | 4% | |
|---|---|---|---|
| Cholesterol | 4.21mg | 1% | |
| Sodium | 53.37mg | 2% | |
| Potassium | 29.57mg | 1% | |
| Total Carbs | 1.21g | 0% | |
| Sugars | 0.82g | 3% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 0.87g | 2% | |
| Vitamin C | 15.1mg | 25% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 6.6mg | 37% | |
| Calcium | 26.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 121.47 Kcal (509 kJ) | ||
| Calories from fat | 89.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.97g | 4% | |
|---|---|---|---|
| Cholesterol | 16.31mg | 1% | |
| Sodium | 207.03mg | 2% | |
| Potassium | 114.69mg | 1% | |
| Total Carbs | 4.71g | 0% | |
| Sugars | 3.17g | 3% | |
| Dietary Fiber | 1.16g | 1% | |
| Protein | 3.37g | 2% | |
| Vitamin C | 58.7mg | 25% | |
| Vitamin A | 1.5mg | 13% | |
| Iron | 25.6mg | 37% | |
| Calcium | 102mg | 3% | |
* 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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