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 sure to impress your family and friends. The combination of sweet bell peppers, juicy cherry tomatoes, and creamy chèvre cheese creates a harmonious blend of textures and tastes that will leave everyone craving more.

As you bite into these beautifully roasted peppers, you'll experience the rich aroma of garlic and fresh herbs, elevating the dish to a whole new level. The colorful presentation not only makes for an eye-catching centerpiece on your dining table but also promises a nutritious meal packed with essential vitamins and minerals. Each serving contains approximately 340 calories, making it a satisfying yet light option for lunch, dinner, or any gathering.

Whether you're a seasoned cook or a kitchen novice, this recipe is easy to follow and allows for creativity. Feel free to experiment with different herbs or add your favorite vegetables to the stuffing. Pair these stuffed peppers with a crusty loaf of French bread, and you have a complete meal that is both comforting and elegant. Get ready to savor the deliciousness of Roasted Stuffed Peppers and enjoy the compliments that come your way!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 350F. 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%