4 Serves
48 Mins
Preheat your oven to 175°C. Using a chef's knife and cutting board, halve the sweet peppers lengthwise, carefully removing the seeds while keeping the stems intact for presentation.
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Vitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
240 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
167 mg / 1,250 mgPotassium
276 mg / 4,700 mgSodium
284 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
In a mixing bowl, combine diced tomatoes, minced garlic, mixed herbs, nigella seeds, and a pinch of black pepper. Mix well to incorporate the flavors.
Stuff each pepper half with the tomato and herb mixture, then top with small pieces of white cheese. Arrange the peppers in a casserole dish and drizzle with olive oil.
Place the casserole dish in the preheated oven and bake for 30 minutes, or until the peppers are tender and the cheese is lightly browned.
25
g95
g20
g
Yemeni
