How many calories are in Vegetarian Stuffed Peppers?

One serving has 36 kcal. The recipe makes 8 servings (1/8 of recipe (138g) each).

How much protein is in Vegetarian Stuffed Peppers?

1 g of protein per serving, with 6 g of carbohydrates and 1 g of fat.

What do I need to make Vegetarian Stuffed Peppers?

8 ingredients: 4 bell peppers (red or green), 2 cups cherry tomatoes, 1 onion (medium), 1 cup basil leaves (fresh), 3 garlic cloves and 2 teaspoons olive oil ….

Vegetarian Stuffed Peppers

Name: Vegetarian Stuffed Peppers
Yield: 8 servings
Ingredients: 4 bell peppers (red or green); 2 cups cherry tomatoes; 1 onion (medium); 1 cup basil leaves (fresh); 3 garlic cloves; 2 teaspoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Exploding with tomatoes and basil, these delicious stuffed peppers are a great side dish to any entrée.

36kcal per serving

1 gprotein

6 gcarbohydrates

1 gfat

8servings (1/8 of recipe (138g))

Ingredients

4 bell peppers (red or green) nutrition facts
2 cups cherry tomatoes nutrition facts
1 onion (medium) nutrition facts
1 cup basil leaves (fresh) nutrition facts
3 garlic cloves nutrition facts
2 teaspoons olive oil nutrition facts
1/4 teaspoon salt nutrition facts
1/4 teaspoon black pepper nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	36 kcal
Total fat	1 g	1%
Saturated fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	77 mg	3%
Total carbohydrates	6 g	2%
Dietary fiber	2 g	7%
Total sugars	3 g
Added sugars	0 g	0%
Protein	1 g	2%
Vitamin D	0 µg	0%
Calcium	20 mg	2%
Iron	0 mg	0%
Potassium	225 mg	5%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

Directions

Wash hands with soap and water.
Preheat oven to 425 °F. Lightly oil a large shallow baking pan.
Cut peppers in half lengthwise and remove seeds. Arrange peppers cut sides up in baking pan and lightly oil cut edges of stems.
Halve cherry tomatoes and chop onion and basil. Finely chop garlic.
In a bowl, toss tomatoes, onion, basil, garlic, and olive oil. Add salt and pepper to taste.
Spoon equal portions of mixture into peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

Notes

Add any type of beans to add protein to this recipe. Learn more about: Bell Peppers Tomatoes Onions Herbs Garlic

Source

US Department of Health and Human Services Centers for Disease Control and Prevention (CDC)

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/vegetarian-stuffed-peppers, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.