Tomato Stuffed Peppers Recipe

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Tomato Stuffed Peppers
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Ingredients:

Directions:

  1. Preheat oven to 375.
  2. Coat large shallow baking dish with cooking spray. Cut peppers in half lengthwise, remove seeds, but leave stem. Place cut side up in dish.
  3. Divide sliced garlic and olives evenly among peppers. Cut each tomato in 8 wedges each and put 4 wedges in each pepper half. Drizzle each half with a little oil and season with freshly ground pepper.
  4. Roast peppers until tender, beginning to brown around edges - about 50 minutes. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 123.38 Kcal (517 kJ)
Calories from fat 79.12 Kcal
% Daily Value*
Total Fat 8.79g 14%
Sodium 101.04mg 4%
Potassium 283.2mg 6%
Total Carbs 9.34g 3%
Sugars 6.32g 25%
Dietary Fiber 2.13g 9%
Protein 0.71g 1%
Vitamin C 127.5mg 213%
Vitamin A 3mg 99%
Iron 50.4mg 280%
Calcium 14.8mg 1%
Amount Per 100 g
Calories 53.73 Kcal (225 kJ)
Calories from fat 34.46 Kcal
% Daily Value*
Total Fat 3.83g 14%
Sodium 44mg 4%
Potassium 123.34mg 6%
Total Carbs 4.07g 3%
Sugars 2.75g 25%
Dietary Fiber 0.93g 9%
Protein 0.31g 1%
Vitamin C 55.6mg 213%
Vitamin A 1.3mg 99%
Iron 21.9mg 280%
Calcium 6.5mg 1%

* 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

  • 2.8
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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