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Picture of Baked Stuffed Tomatoes With Feta and Roasted Peppers Recipe
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 597 kcal 30 %
  • Fat 40 g 61 %
  • Saturated 17 g 87 %
  • Carbs 44 g 15 %
  • Fiber 13 g 52 %
  • Protein 24 g 48 %
  • Cholesterol 101 mg 34 %
  • Sodium 1333 mg 56 %
  • Calcium 661 mg 66 %
  • Magnesium 118 mg 28 %
  • Potassium 1893 mg 40 %
  • Iron 4 mg 22 %
  • Zinc 5 mg 45 %
  • Phosphorus 588 mg 84 %
  • Vitamin A 738 µg 82 %
  • Vitamin C 400 mg 444 %
  • Thiamin (B1) 1 mg 44 %
  • Riboflavin (B2) 1 mg 99 %
  • Niacin (B3) 7 mg 43 %
  • Vitamin B6 2 mg 137 %
  • Folate equivalent (total) 231 µg 58 %
  • Vitamin B12 2 µg 80 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 9 mg 60 %
  • Vitamin K 72 µg 60 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Baked Stuffed Tomatoes With Feta and Roasted Peppers Recipe

Ingredients

  • 4 ripe but firm medium tomatoes
  • 4 ounces crumbled feta cheese
  • 2 medium fire-roasted red, yellow, or orange bell peppers from a can or jar, chopped
  • 1/4 cup chopped pickled banana peppers
  • 2 medium cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil

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