Greek-Style Red Pepper Cups

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.


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


  1. 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.
  2. 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

One Comment to “Greek-Style Red Pepper Cups”

  1. Trick for halving 16 cherry tomatoes. Get two round takout food container lids. Put the tomatoes between them like the filling in a sandwich and then just use a sharp knife to cut many tomatoes at once.
    Only 5 pts on Weight Watchers!

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