Stuffed Peppers With Brie Recipe

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Ingredients:

Serving

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.

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Nutrition Facts

Per Serving Per 100 g

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.

Tastes

salty
savory
bitter
sweet

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