Veggie Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 small red onion, peeled and cut into wedges4 baby zucchini, halved and sliced16 small cherry tomatoes cut in half16 small black olives cut in half8 oz feta cheese1 tablespoon shredded basil1 tablespoon parsley1 teaspoon pepperOlive oil4 red peppers, halved, seeds removed
Get a large bowl and mix the onion, zucchini, cherry tomatoes and black olives.
Crumble over the feta and add the basil.
Drizzle with olive oil and seasons. Stir till all vegetables are well covered with olive oil.
Divide mixture between the pepper halves and wrap each in tin foil.
Arrange on a baking tray and cook in a 350 degree oven or on a rack over the barbecue until the vegetables are tender.
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Serving Size: makes 8
Number of Servings: 8
Recipe submitted by SparkPeople user LAURIEGOULEY.
Crumble over the feta and add the basil.
Drizzle with olive oil and seasons. Stir till all vegetables are well covered with olive oil.
Divide mixture between the pepper halves and wrap each in tin foil.
Arrange on a baking tray and cook in a 350 degree oven or on a rack over the barbecue until the vegetables are tender.
.
Serving Size: makes 8
Number of Servings: 8
Recipe submitted by SparkPeople user LAURIEGOULEY.
Nutritional Info Amount Per Serving
- Calories: 145.8
- Total Fat: 10.7 g
- Cholesterol: 25.3 mg
- Sodium: 468.2 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 2.3 g
- Protein: 5.3 g
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