Preheat oven to 200. Chop tops off peppers, scrape out seeds and membranes. Keep top of pepper. In a bowl, mix
cheeses until well combined. Add some lemon juice, parsley, pepper and tomatoes. Spoon cheese mixture into
peppers and then put lid on top. Place peppers into baking dish. Sprinkle olive oil and another squeeze lemon juice
over peppers. Bake in over 15 mins or until soft and just before their skin blackens.
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 34 (64%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 15.6mg||5 %|
|Sodium 198mg||7 %|
|Potassium 56.9mg||1 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 53
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