Veggie Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Veggie Stuffed Peppers calories by ingredient
Introduction
These are easy to make and are so YUMMY! A healthy, colorful recipe to bring to a summer cookout or to a Holiday party! These are easy to make and are so YUMMY! A healthy, colorful recipe to bring to a summer cookout or to a Holiday party!Number of Servings: 8
Ingredients
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1 small red onion, peeled and cut into wedges
4 baby zucchini, halved and sliced
16 small cherry tomatoes cut in half
16 small black olives cut in half
8 oz feta cheese
1 tablespoon shredded basil
1 tablespoon parsley
1 teaspoon pepper
Olive oil
4 red peppers, halved, seeds removed
Tips
Note: You can add garlic cloves just mince and add to bowl with all the other vegetables.
(Times may vary depending on your heat source. Just keep an eye on them). Took about 30 minutes for me
Directions
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.
.
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.