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Garden Baked Red Peppers

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $3.16 One serving costs about $3.16

$3.16 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal side dish
spoonacular Score:71%

Spoonacular Score: 71%

 

Garden Baked Red Peppers might be just the side dish you are searching for. For $3.16 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 339 calories, 8g of protein, and 29g of fat. This recipe from Foodista has 1 fans. It is a good option if you're following a gluten free, primal, and vegetarian diet. Head to the store and pick up basil leaves, rosemary, bell peppers, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is solid. Try Roasted Red Peppers: Two Roasting Techniques and How Marinate Them, Garden Stuffed Italian Peppers, and Spicy Lamb Sausage Stuffed Garden Peppers for similar recipes.

Ingredients

Servings:
10 large
10 large basil leaves
basil leaves
4 oz
4 oz black olives
black olives
6 oz
6 oz cherry tomatoes
cherry tomatoes
1 large
1 large garlic clove
garlic clove
2 oz
2 oz goat cheese
goat cheese
2 Tbsps
2 Tbsps olive oil
olive oil
2
2  red bell peppers
red bell peppers
1 Tbsp
1 Tbsp rosemary
rosemary
10 large basil leaves
10 large
basil leaves
4 oz black olives
4 oz
black olives
6 oz cherry tomatoes
6 oz
cherry tomatoes
1 large garlic clove
1 large
garlic clove
2 oz goat cheese
2 oz
goat cheese
2 Tbsps olive oil
2 Tbsps
olive oil
2  red bell peppers
2
red bell peppers
1 Tbsp rosemary
1 Tbsp
rosemary

Equipment

baking pan
baking pan
bowl
bowl
baking pan
baking pan
bowl
bowl


Instructions

  1. Halve peppers length wise and clean out seeds but keep the stem
  2. Place peppers in baking dish
  3. In a bowl mix tomatoes, garlic and herbs
  4. Stuff each pepper and add small pieces of cheese to the mixture
  5. Drizzle with olive oil
  6. Bake at 350 for 30 minutes

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.16
Ingredient
10 larges basil leaves
4 ounces black olives
6 ounces cherry tomatoes
1 large garlic clove
2 ounces goat cheese
2 tablespoons olive oil
2 red bell peppers
1 tablespoon rosemary
Price
$0.16
$0.89
$1.52
$0.07
$1.90
$0.33
$1.20
$0.25
$6.32

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
339 Calories
8g Protein
29g Total Fat
13g Carbs
29% Health Score
Limit These
Calories
339
17%

Fat
29g
45%

  Saturated Fat
7g
46%

Carbohydrates
13g
5%

  Sugar
7g
9%

Cholesterol
13mg
4%

Sodium
1001mg
44%

Get Enough Of These
Protein
8g
16%

Vitamin C
172mg
209%

Vitamin A
4794IU
96%

Vitamin E
6mg
44%

Vitamin B6
0.54mg
27%

Vitamin K
26µg
25%

Fiber
5g
22%

Copper
0.38mg
19%

Folate
75µg
19%

Manganese
0.32mg
16%

Vitamin B2
0.24mg
14%

Potassium
489mg
14%

Phosphorus
133mg
13%

Iron
2mg
13%

Calcium
106mg
11%

Vitamin B3
1mg
10%

Magnesium
36mg
9%

Vitamin B1
0.14mg
9%

Vitamin B5
0.71mg
7%

Zinc
0.77mg
5%

Selenium
2µg
3%

covered percent of daily need

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