Vegetarian Stuffed Peppers

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Vegetarian Stuffed Peppers

Recipe Summary

Preparation time: 30 minutes

Number of servings: 8


    • 4 red or green bell peppers
    • 2 cups (1 pint) cherry tomatoes
    • 1 medium onion
    • 1 cup fresh basil leaves
    • 3 garlic cloves
    • 2 tsp olive oil
    • 1/4 tsp salt
    • 1/4 tsp pepper


Preheat oven to 425 degrees F. Lightly oil a large, shallow baking pan. Cut peppers in half lengthwise, and remove seeds. Arrange peppers cut sides up in baking pan, and lightly oil cut edges of stems. Halve cherry tomatoes, and chop onion and basil. Finely chop garlic.

In a bowl, toss tomatoes, onion, basil, garlic, olive oil, salt, and pepper to taste. Spoon equal portions of mixture into peppers, and roast in upper third of oven until peppers are tender, about 20 minutes.

Nutrition Facts
Vegetarian Stuffed Peppers
Serving Size 1/8 of recipe
Amount Per Serving 
Calories 40 Calories from Fat 15
% Daily Value (DV)* 
Total Fat 2g 2%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 65mg 3%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 3g
Protein 1g  
Vitamin A 80%
Vitamin C 200%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 0
Meat 0
Fruit 0
Vegetable 1
Milk 0
Fat 0
Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of makes no representations, nor assumes any responsibility, concerning same.

Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.