Ingredients for Bell Peppers Stuffed With Tomatoes
- 4 medium bell peppers
- 2 large ripe tomatoes, diced
- Capers
- 1 large onion, finely chopped
- Salt to taste
- Freshly ground black pepper to taste
- Sugar
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley
- Italian seasoning, to taste
- 1 lb. small potatoes, quartered
- 1 tablespoon balsamic vinegar (optional)
- 1/4 cup pine nuts (optional)
- 1/2 cup feta cheese, crumbled (optional)
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How to Make Bell Peppers Stuffed With Tomatoes
- Preheat your oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- Finely chop the onion and garlic.
- In a large bowl, combine the chopped tomatoes, onion, garlic, cooked quinoa, and herbs. Season generously with salt, pepper, and Italian seasoning.
- Spoon the tomato mixture into the bell pepper halves.
- Place the stuffed peppers in a large oven-safe dish. Add 1 lb. of small potatoes, quartered around the peppers.
- Drizzle generously with olive oil and balsamic vinegar.
- Bake for 60-75 minutes, or until the peppers are tender and the filling is bubbly.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
35g
Fat
10g
Carbs
4g
