Tomato Stuffed Peppers

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
86%
Tomato Stuffed Peppers
60 min.
4
138kcal

Suggestions


Discover the delightful flavors of our Tomato Stuffed Peppers, a vibrant dish that embodies the essence of healthy eating without sacrificing taste. Perfectly suited for vegetarians, vegans, and anyone looking to enjoy a gluten-free meal, these stuffed peppers are not only visually stunning but also packed with nutrition.

Each bite is a burst of freshness, featuring sweet, roasted red peppers filled with juicy tomato wedges, aromatic garlic, and briny kalamata olives. Drizzled with olive oil and seasoned to perfection, this dish is a celebration of simple ingredients coming together to create something truly special.

Ready in just 60 minutes, this recipe serves four, making it an ideal choice for family gatherings or an elegant appetizer at your next dinner party. With only 138 calories per serving, you can indulge guilt-free, whether you're enjoying them as a hearty snack, a flavorful antipasto, or a light starter. Embrace the health benefits while treating your taste buds to a delightful experience that everyone will love.

So roll up your sleeves and get ready to impress your guests with these beautiful Tomato Stuffed Peppers. They’re not just food; they’re a celebration of vibrant flavors and wholesome ingredients that nourish both body and soul.

Ingredients

  • servings pepper black freshly ground
  • cloves garlic thinly sliced
  • tablespoons kalamata olives chopped
  • tablespoons olive oil 
  • large pasilla peppers red
  • medium tomatoes 

Equipment

  • oven
  • baking pan

Directions

  1. Preheat oven to 375 degrees F. Spray a large, shallow baking dish with cooking spray.
  2. 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.
  3. Place the peppers cut side up in the baking dish.
  4. Divide the sliced garlic and the olives evenly among the peppers.
  5. Cut each tomato into 8 wedges and put 4 wedges into each pepper.
  6. Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper.
  7. Roast the peppers for about 50 minutes or until they are tender and beginning to brown around the edges.

Nutrition Facts

Calories138kcal
Protein7.59%
Fat51.54%
Carbs40.87%

Properties

Glycemic Index
33
Glycemic Load
3.47
Inflammation Score
-10
Nutrition Score
18.910434821378%

Flavonoids

Naringenin
0.84mg
Apigenin
0.01mg
Luteolin
1.04mg
Kaempferol
0.15mg
Myricetin
0.18mg
Quercetin
1.12mg

Nutrients percent of daily need

Calories:137.85kcal
6.89%
Fat:8.67g
13.33%
Saturated Fat:1.22g
7.64%
Carbohydrates:15.46g
5.15%
Net Carbohydrates:10.29g
3.74%
Sugar:10.17g
11.3%
Cholesterol:0mg
0%
Sodium:106.72mg
4.64%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.87g
5.75%
Vitamin C:227.24mg
275.44%
Vitamin A:6183.69IU
123.67%
Vitamin E:4.49mg
29.96%
Vitamin B6:0.6mg
29.82%
Folate:94.13µg
23.53%
Vitamin K:22.24µg
21.18%
Fiber:5.17g
20.7%
Potassium:647.48mg
18.5%
Manganese:0.36mg
18.09%
Vitamin B3:2.36mg
11.81%
Vitamin B2:0.17mg
9.71%
Vitamin B1:0.14mg
9.23%
Magnesium:34.42mg
8.6%
Phosphorus:74.85mg
7.49%
Vitamin B5:0.64mg
6.41%
Iron:1.14mg
6.34%
Copper:0.11mg
5.67%
Zinc:0.64mg
4.27%
Calcium:30.13mg
3.01%