Stuffed Red Peppers



4 servings (serving size: 1 stuffed pepper cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 147
Fat 5.0 g
Satfat 2.5 g
Protein 5.5 g
Carbohydrate 20.0 g
Fiber 2.1 g
Cholesterol 15 mg
Iron 1.1 mg
Sodium 431 mg
Calcium 127 mg


2 large red bell peppers (about 1 pound)
3/4 cup finely chopped onion
3 garlic cloves, minced
1 teaspoon light stick butter
1 1/2 cups soft breadcrumbs (about 3 1/4 slices bread)
1/2 cup (2 ounces) crumbled tomato-basil feta cheese
1/3 cup fat-free milk
1/4 teaspoon salt


Cut peppers in half lengthwise. Remove and discard seeds and membranes.

Cook pepper cups in boiling water to cover 5 minutes. Drain and set aside.

Cook onion and garlic in butter in a skillet over medium heat 5 minutes or until tender, stirring constantly.

Combine onion mixture, breadcrumbs, and remaining 3 ingredients in a medium bowl. Spoon 3/4 cup onion-breadcrumb mixture into each pepper cup. Place pepper cups in an 11- x 7-inch baking dish. Bake, uncovered, at 400° for 20 minutes. Increase heat to broil. Broil 3 minutes or until lightly browned.