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    You are in: Home / Recipes / Baked Red Peppers With Feta, Tomatoes, and Oregano Recipe
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    Baked Red Peppers With Feta, Tomatoes, and Oregano

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    riffraff's Note:

    I had a ton of peppers and oregano. This is my version of a Martha Stewart recipe. This are great reheated or at room temp. the next day too.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Place pepper halves, cut sides up, in a baking dish.
    3. 3
      Toss together tomatoes, feta, and herbs in a medium bowl, then season with pepper. Fill each pepper with the tomato mixture. Drizzle each half with oil.
    4. 4
      Bake stuffed peppers, covered with aluminum foil, untl they begin to soften, about 30 minutes.
    5. 5
      Remove foil, and continue to bake until the tomatoes begin to burst and the cheese starts to brown, 13 to 15 minutses more. Remove from the oven and serve warm.

    Ratings & Reviews:

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    Nutritional Facts for Baked Red Peppers With Feta, Tomatoes, and Oregano

    Serving Size: 1 (113 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 74.5
     
    Calories from Fat 47
    63%
    Total Fat 5.3 g
    8%
    Saturated Fat 1.6 g
    8%
    Cholesterol 6.6 mg
    2%
    Sodium 87.2 mg
    3%
    Total Carbohydrate 5.8 g
    1%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.8 g
    15%
    Protein 2.1 g
    4%

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