This is a Greek inspired twist on stuffed peppers. It makes for a great appetizer or even side dish. Great for vegetarians too! Total prep time is about 15 minutes, and it takes about 30 minutes to cook.
Ingredients
Serves 4
½ small red onion, peeled and cut into thin wedges
16 small cherry tomatoes, halved
16 small black olives, pitted
1/2 cup bread crumbs
4 oz reduced-fat feta cheese, crumbled
2 tbsp shredded basil
aprox 1 tbsp olive oil
4 red peppers, top chopped off and hollowed out/seeds removed
Preparation
- Mix the onion, cherry tomatoes, black olives and crumbled feta in a large bowl. Drizzle the olive oil over, add the breadcrumbs and the basil, and briefly fold into the mix.
- Divide mixture between the hollowed out peppers and wrap each in aluminum foil. Arrange on a baking tray and bake at 300 degrees for around 30 minutes (until peppers are tender).
Nutrition per serving
210 calories, 8g of protein, 18g of carbohydrates, 9g of fat, 2.5g of fiber, aprox 800mg of sodium
