ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Stuffed Red Peppers

Prep time 20 mins
Cook time 25 mins
Yield 4 servings (serving size: 1 stuffed pepper cup)

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

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

  4. 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.

Oxmoor House Healthy Eating Collection