Stuffed Bell Peppers With Brie Recipe

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Ingredients:

Serving

4 red peppers
8 tsp tapenade ( olive and caper if you can get it)
150 g cherry tomatoes, halved
25 g pitted black olives, chopped
2 tbsp toasted pine nuts
225 g brie cheese, chopped
fresh ground black pepper (optional)
fresh basil leaf
olive oil , to drizzle

Directions:

Cut the peppers in half through the stalk and remove the seeds.
Evenly spread 1tsp of olive tapenade in each half pepper and fill with cherry tomatoes, olives, pine nuts and a few torn basil leaves, top with the Brie.
Place them in a roasting tin with a drizzle of olive oil and bake at 200°C/400°F for 20-25 mins until the peppers are tender.
Serve warm with crusty bread and salad.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	282.5 Kcal (1183 kJ)
Calories from fat	187.56 Kcal
		% Daily Value*
Total Fat	20.84g	32%
Cholesterol	56.25mg	19%
Sodium	565.55mg	24%
Potassium	453.3mg	10%
Total Carbs	9.73g	3%
Sugars	6.12g	24%
Dietary Fiber	3.11g	12%
Protein	14.03g	28%
Vitamin C	157.6mg	263%
Iron	20.5mg	114%
Calcium	122.8mg	12%

Amount Per 100 g
Calories	121.2 Kcal (507 kJ)
Calories from fat	80.47 Kcal
		% Daily Value*
Total Fat	8.94g	32%
Cholesterol	24.13mg	19%
Sodium	242.64mg	24%
Potassium	194.48mg	10%
Total Carbs	4.18g	3%
Sugars	2.62g	24%
Dietary Fiber	1.33g	12%
Protein	6.02g	28%
Vitamin C	67.6mg	263%
Iron	8.8mg	114%
Calcium	52.7mg	12%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.8

Points
7

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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