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Tomato-Stuffed Peppers

15 Reviews
92% would make this recipe again

Peppers prepared in this way are normally just one of many different «antipasti» (i.e. starters) served in a typical Sunday meal in the northwestern part of Italy.

Preparation : 10 min Cooking : 1 h 30 min Standing : 20 min
150 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Heart-healthy

Ingredients

4 yellow or red sweet peppers, cut in half lengthwise 800 g
3 tbsp olive oil 45 mL
8 anchovy fillets 30 g
8 leaves fresh sage 2 g
8 tomatoes, Roma type, cut in half lengthwise 550 g
aluminum foil
salt [optional]
ground pepper to taste [optional]
8 leaves fresh basil [optional] 4 tbsp

Method

  1. Preheat the oven to 175°C/350°F.
  2. Cut the peppers in half lengthwise, remove the seeds, then brush the inside with half of the olive oil. Place one anchovy fillet and one sage leaf into each pepper half. Cut the tomatoes in half lengthwise, remove the seeds, then place 2 tomato halves, cut-side down into each pepper half. Add salt and pepper to taste. Pour the remaining oil on top.
  3. Lightly oil a baking dish. Arrange the peppers in the dish. Cover with aluminum foil and bake in the middle of the oven 45 min. Take off the foil cover and cook an additional 45 min.
  4. Let the peppers cool down, garnish with a few basil leaves and serve luke-warm or at room temperature.

Nutrition Facts Table

per 1 Serving (310g)

Amount

% Daily Value

Calories

150

Fat

9 g

14 %

Saturated 1.3 g
+ Trans 0 g

7 %

Cholesterol

10 mg

Sodium

300 mg

13 %

Carbohydrate

15 g

5 %

Fibre

4 g

16 %

Sugars

10 g

Protein

5 g

Vitamin A

96 %

Vitamin C

547 %

Calcium

5 %

Iron

12 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Added Sugar, Trans Fat
Low  :
Cholesterol, Saturated Fat
Source of  :
Copper, Iron, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Zinc
Good source of  :
Fibre, Folacin, Magnesium, Manganese, Niacin
Excellent source of  :
Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Diet-related health claims  :
Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Meat and Alternatives ½
Fats 1 ½

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Members' Reviews

15 Reviews (14 with rating only ) 92% would make this recipe again
MilkyDay
august 26, 2009 | I would make this recipe again

This is heavenly: I will be repeating this recipe each week until the end of the season. Dont'miss it!

Useful 0

Top Reviews

View All Reviews
MilkyDay
august 26, 2009 | I would make this recipe again

This is heavenly: I will be repeating this recipe each week until the end of the season. Dont'miss it!

Useful 0