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 and a few torn basil leaves. Top with brie.
- Place them in a roasting tin with a drizzle of olive oil and bake at 400°F for 20-25 mins until the peppers are tender. Serve warm with crusty bread and salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.89 Kcal (1076 kJ) | ||
| Calories from fat | 164.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.24g | 28% | |
|---|---|---|---|
| Cholesterol | 56.7mg | 19% | |
| Sodium | 581.31mg | 24% | |
| Potassium | 430.14mg | 9% | |
| Total Carbs | 9.2g | 3% | |
| Sugars | 5.89g | 24% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 13.58g | 27% | |
| Vitamin C | 157.6mg | 263% | |
| Iron | 20.3mg | 113% | |
| Calcium | 126.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 111.65 Kcal (467 kJ) | ||
| Calories from fat | 71.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.93g | 28% | |
|---|---|---|---|
| Cholesterol | 24.64mg | 19% | |
| Sodium | 252.65mg | 24% | |
| Potassium | 186.95mg | 9% | |
| Total Carbs | 4g | 3% | |
| Sugars | 2.56g | 24% | |
| Dietary Fiber | 1.3g | 12% | |
| Protein | 5.9g | 27% | |
| Vitamin C | 68.5mg | 263% | |
| Iron | 8.8mg | 113% | |
| Calcium | 55.1mg | 13% | |
* 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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