Tomato-Stuffed Peppers

Tomato-Stuffed Peppers

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.

4 servings
Preparation 10 min
Cooking 1 h 30 min

Standing 20 min

150 calories per serving 


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
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
  aluminum foil    
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

Nutrition Facts

per 1 serving (310g)

Amount

% DV*

* DV = Daily Value

Calories

150

Fat

9 g

14 %

Saturated 1.5 g
+ Trans 0 g

7 %

Cholesterol

5 mg

Sodium

300 mg

13 %

Carbohydrate

15 g

5 %

Fibre

4 g

16 %

Sugars

10 g

Protein

5 g

Vitamin A

100 %

Vitamin C

550 %

Calcium

4 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 3 servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

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Claims

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

More info


This recipe is in the following categories: Vegetables | First courses/Appetizers | Side dishes | Halal | Heart-healthy | High Fibre | Kosher | Low Cholesterol | Low Saturated Fat | Bake | Italian

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