4 large red bell peppers
2 cloves garlic, thinly sliced
3 tablespoons chopped calamata olives
4 medium ripe tomatoes
2 tablespoons olive oil
Freshly ground black pepper
Preheat the oven to 375F. Coat a large, shallow baking dish with cooking spray.
Cut the peppers in half lengthwise, removing the seeds but leaving the stem. Although the stem is not edible, it looks good in this dish and helps the pepper retain its shape. Place the peppers cut side up in the baking dish.
Divide the sliced garlic and olives evenly among the peppers. Cut each tomato into 8 wedges and put 4 wedges into each pepper half. Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper.
Roast the peppers until they are tender and beginning to brown around the edges, about 50 minutes.
Serving size: 1 pepper
Per serving: Calories 150; Total Fat 9g (Mono Fat 6.5g, Poly Fat 1g, Sat Fat 1g); Protein 2.5g; Carb 15g; Fiber 3g; Chol 0mg; Sodium 100mg.
Excellent Source of: Vitamin A, Vitamin C
Good Source of: Fiber, Potassium, Vitamin B6, Vitamin E
Copyright 2016 Ellie Krieger All rights reserved