Provencal Tomato Stuffed Peppers recipe - 91 calories
Ingredients:
2 large red peppers, halved, seeded, membranes removed
4 teaspoons olive oil, divided
4 small plum roma tomatoes, halved lengthwise
16 pitted Kalamata olives, coarsely chopped
2 teaspoons herbes de Provence
1/4 teaspoon salt
fresh ground black pepper, to taste
Preparation:
1. Preheat the oven to 375 degrees F.
2. Lightly brush an 8″ baking pan with 1 teaspoon of the olive oil.
3. Place the cut, cleaned peppers in the baking pan, cut side up, single layer.
4. Place 2 tomato halves inside each pepper, cut side down.
5. Sprinkle with herbes de Provence and salt, then drizzle with the remaining olive oil.
6. Bake for about 25-30 minutes (or until the tomatoes are softened and the peppers are crisp-tender).
7. Sprinkle with black pepper to taste and serve.
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