Tomato And Olive Stuffed Capsicum Food

TOMATO STUFFED PEPPERS

Tomato Stuffed Peppers image

Provided by Ellie Krieger

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

Nonstick cooking spray
4 large red peppers
2 cloves garlic, thinly sliced
3 tablespoons chopped kalamata olives
4 medium tomatoes
2 tablespoons olive oil
Freshly ground black pepper

Steps:

Preheat oven to 375 degrees F. Spray a large, shallow baking dish with cooking spray.
Cut the peppers in half lengthwise, removing the seeds but leaving the stem. Although the stem is not edible it looks good in this dish and helps the pepper retain its shape. Place the peppers cut side up in the baking dish.
Divide the sliced garlic and the olives evenly among the peppers. Cut each tomato into 8 wedges and put 4 wedges into each pepper. Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper.
Roast the peppers for about 50 minutes or until they are tender and beginning to brown around the edges.

TOMATO AND OLIVE STUFFED PORTOBELLO CAPS

Tomato and Olive Stuffed Portobello Caps image

Per Eating Well, "Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal." This is a low calorie, vegetarian main dish. NOTE: after having made this delicious dish, I have made a couple changes to the original recipe. I served mine atop spinach.

Provided by januarybride

Categories < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2/3 cup chopped plum tomato
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped kalamata olive
1 teaspoon minced garlic
2 teaspoons extra virgin olive oil, divided
1/4 teaspoon finely chopped fresh rosemary
1/8 teaspoon fresh ground pepper
4 portobello mushroom caps, 5 inches wide

Steps:

Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
Preheat grill to medium.
Discard mushroom stems. Remove brown gills from the undersides of the caps using a grapefruit spoon; discard gills.
Brush the remaining 1 teaspoon oil over both sides of the caps.
Oil a grill rack or grill pan. Place the caps on the rack, stem sides down, cover and grill until soft, about 3-5 minutes per side (depending on the thickness of the mushroom).
Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

Nutrition Facts : Calories 112.2, Fat 7.8, SaturatedFat 3.3, Cholesterol 18.1, Sodium 251.3, Carbohydrate 3.4, Fiber 0.8, Sugar 1.4, Protein 7.8

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