Stuffed Red Peppers

Yield: 4 servings (serving size: 1 stuffed pepper cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 5.0g
  • Saturated fat: 2.5g
  • Protein: 5.5g
  • Carbohydrate: 20.0g
  • Fiber: 2.1g
  • Cholesterol: 15mg
  • Iron: 1.1mg
  • Sodium: 431mg
  • Calcium: 127mg


  • 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


  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.
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