Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme recipes

Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme recipes
7 Ingredients
  • 2 small red bell peppers (5 to 6 ounces each), halved lengthwise through stem, seeds and ribs removed
  • 1 heaping cup cherry tomatoes (about 6 ounces)
  • 1 1/2 ounces feta cheese (preferably goat's milk), crumbled
  • 1 teaspoon fresh thyme, coarsely chopped
  • 8 basil leaves, torn into pieces
  • freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
Nutrition
216
11% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

28% 18

Saturated

31% 6

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

1% 2

Carbs (net)

- 2

Fiber

3% 1

Sugars

- 2

Sugars, added

- 0

Protein

21% 10

Cholesterol

18% 53

Sodium

6% 144

Calcium

7% 69

Magnesium

4% 17

Potassium

5% 247

Iron

4% 1

Zinc

16% 2

Phosphorus

18% 123

Vitamin A

4% 34

Vitamin C

7% 6

Thiamin (B1)

17% 0

Riboflavin (B2)

18% 0

Niacin (B3)

18% 3

Vitamin B6

30% 0

Folate equivalent (total)

3% 11

Folate (food)

- 11

Folic acid

- 0

Vitamin B12

16% 0

Vitamin D

339% 51

Vitamin E

6% 1

Vitamin K

9% 10

Sugar alcohols

- 0

Water

- 79
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