Tomato Stuffed Peppers
4 large red peppers
2 cloves garlic, thinly sliced
3 tablespoons chopped kalamata olives
4 medium tomatoes
2 tablespoons olive oil
Freshly ground black pepper
Preheat oven to 375 degrees F. Spray a large, shallow baking dish with cooking spray.
Cut the peppers in half lengthwise, removing the seeds but leaving the stem. Although the stem is not edible it looks good in this dish and helps the pepper retain its shape. Place the peppers cut side up in the baking dish.
Divide the sliced garlic and the olives evenly among the peppers. Cut each tomato into 8 wedges and put 4 wedges into each pepper. Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper.
Roast the peppers for about 50 minutes or until they are tender and beginning to brown around the edges.
Nutritional Information per serving Calories 150
Total Fat 9.5g Saturated Fat 1.2g
Cholesterol 0mg Sodium 100mg
Carbohydrates 15g Protein 2.5g
Pairs Well With
Copyright, 2007, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger
Episode: Five or Less