Roasted Stuffed Peppers

Vegetarian
Health score
31%
Roasted Stuffed Peppers
70 min.
6
340kcal

Suggestions


Indulge in the vibrant flavors of our Roasted Stuffed Peppers, a delightful vegetarian dish that is perfect for any meal of the day. With a preparation time of just 70 minutes, this recipe serves six and is not only satisfying but also packed with nutrients, making it an ideal choice for health-conscious food lovers.

Imagine biting into a perfectly roasted bell pepper, its tender skin giving way to a warm, savory filling of juicy cherry tomatoes, aromatic garlic, and a medley of fresh herbs. The addition of creamy chèvre cheese adds a luxurious touch, elevating this dish to a gourmet experience right in your own kitchen. Each bite is a harmonious blend of flavors and textures, complemented by the crusty French bread that makes for a perfect accompaniment.

This dish is not just a feast for the palate; it’s also a feast for the eyes. The vibrant colors of the yellow and red bell peppers, combined with the rich red of the tomatoes and the green of the herbs, create a stunning presentation that will impress your family and friends. Whether you’re hosting a dinner party or simply enjoying a cozy meal at home, these Roasted Stuffed Peppers are sure to be a hit. So, roll up your sleeves and get ready to create a dish that’s as delicious as it is beautiful!

Ingredients

  • tablespoons olive oil 
  •  bell pepper red yellow
  •  cherry tomatoes 
  • cups water boiling
  • cloves garlic thinly sliced
  • small bunch oregano fresh chopped
  • teaspoon salt 
  • 0.5 teaspoon pepper 
  • 0.8 cup goat cheese crumbled (goat)
  • loaf top french

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • baking pan

Directions

  1. Heat oven to 350°F. Lightly oil shallow baking pan or cookie sheet with sides with 1 tablespoon of the oil.
  2. Cut each bell pepper in half; remove membranes and seeds but leave stalk intact. (The stalks are not edible, but they will help the peppers keep their shape while roasting.)
  3. Placed pepper halves hollow side up in pan.
  4. Score an “x” into bottom of each tomato; place in heatproof bowl.
  5. Pour boiling water over tomatoes.
  6. Let stand 1 minute.
  7. Drain tomatoes; use fingers to slide skins from tomatoes.
  8. Cut each tomato into quarters.
  9. Place tomato quarters evenly into pepper halves.
  10. Place garlic slices evenly in pepper halves; sprinkle with herbs.
  11. Drizzle remaining 2 tablespoons oil over pepper halves; sprinkle with salt and pepper.
  12. Roast 50 to 60 minutes.
  13. Transfer cooked pepper halves to serving dish.
  14. Pour any juices left in pan over peppers. Crumble cheese into each pepper half.
  15. Serve with French bread.

Nutrition Facts

Calories340kcal
Protein15.47%
Fat38.61%
Carbs45.92%

Properties

Glycemic Index
29.92
Glycemic Load
27.54
Inflammation Score
-9
Nutrition Score
20.063043516615%

Flavonoids

Apigenin
0.01mg
Luteolin
0.37mg
Kaempferol
0.02mg
Myricetin
0.02mg
Quercetin
0.31mg

Nutrients percent of daily need

Calories:340.02kcal
17%
Fat:14.82g
22.79%
Saturated Fat:5.5g
34.37%
Carbohydrates:39.65g
13.22%
Net Carbohydrates:36.64g
13.32%
Sugar:6.41g
7.13%
Cholesterol:13.05mg
4.35%
Sodium:902.53mg
39.24%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.36g
26.71%
Vitamin C:81.64mg
98.96%
Vitamin A:2270.74IU
45.41%
Vitamin B1:0.54mg
35.73%
Folate:116.18µg
29.04%
Selenium:20.19µg
28.85%
Vitamin B2:0.45mg
26.49%
Manganese:0.52mg
25.77%
Iron:3.69mg
20.52%
Vitamin B3:4.06mg
20.28%
Copper:0.36mg
17.77%
Vitamin B6:0.35mg
17.4%
Phosphorus:166.5mg
16.65%
Vitamin E:2.3mg
15.33%
Fiber:3.01g
12.04%
Vitamin K:10.07µg
9.59%
Magnesium:36.84mg
9.21%
Calcium:88.94mg
8.89%
Zinc:1.16mg
7.75%
Potassium:268.81mg
7.68%
Vitamin B5:0.64mg
6.43%