Tomato Stuffed Red Bell Peppers

1. Place a few teaspoons of oil into a shallow rasting dish.

2. Cut peppers in half lengthwise and lay them cutside up.

3. Add a small whole or half tomato to each pepper.

4. Sprinkle chopped basil leaves, spring onions, chopped garlic and salt and pepper over.

5. Drizzle with the olive oil.

6. Bake 25 minutes.

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Nutrient	Quantity
Total fats	1351.3403 g
Protein	5.8975 g
Carbohydrates	26.0694 g
Energy	12054.6297 kCal
Fatty acids, total saturated 18:3 undifferentiated	10.2936 g
Water	633.4399 g
Aspartic acid	0.9047 g
Calcium, Ca	80.5165 mg
Lutein + zeaxanthin	824.3028 g
Fiber, total dietary	8.042 g
Fatty acids, total saturated 22:0	1.7415 g
Carotene, beta	3009.0405 g
Niacin	3.9808 mg
Vitamin A, RAE	281.4693 g
Arginine	0.1407 g
Riboflavin	0.1273 mg
Tocopherol, beta	1.552 mg
Fatty acids, total saturated 20:1	4.1985 g
Glutamic acid	2.8884 g
Sodium, Na	60.5082 mg
Fatty acids, total saturated 16:1 undifferentiated	16.9492 g
Total lipid (fat)	1351.3403 g
Manganese, Mn	0.764 mg
Fructose	9.1813 g
Proline	0.1005 g
Fatty acids, total saturated 16:0	152.549 g
Choline, total	48.951 mg
Sugars, total	17.6253 g
Serine	0.1742 g
Fatty acids, total saturated 18:0	26.4191 g
Vitamin B-6	0.5361 mg
Ash	3.3508 g
Fatty acids, total saturated 18:1 undifferentiated	962.3325 g
Pantothenic acid	0.5964 mg
Phenylalanine	0.1809 g
Copper, Cu	0.3954 mg
Betaine	2.0202 mg
Thiamin	0.248 mg
Methionine	0.0402 g
Iron, Fe	9.3694 mg
Carbohydrate, by difference	26.0694 g
Phosphorus, P	160.8396 mg
Folate, total	100.5247 g
Tocopherol, gamma	12.0092 mg
Lycopene	17243.3433 g
Alanine	0.1809 g
Valine	0.1206 g
Fatty acids, total saturated 18:2 undifferentiated	132.3231 g
Glycine	0.1273 g
Carotene, alpha	676.8666 g
Glucose (dextrose)	8.3771 g
Zinc, Zn	1.1393 mg
Isoleucine	0.1206 g
Fatty acids, total polyunsaturated	142.6167 g
Fatty acids, total polyunsaturated 17:1	1.6875 g
Leucine	0.1675 g
Tocotrienol, alpha	0.067 mg
Vitamin A, IU	5582.4738 IU
Folate, DFE	100.5247 g
Tryptophan	0.0402 g
Vitamin C, total ascorbic acid	91.8126 mg
Phytosterols	3030.4115 mg
Fatty acids, total saturated 20:0	5.589 g
Tyrosine	0.0938 g
Vitamin K (phylloquinone)	865.643 g
Fatty acids, total saturated	186.5956 g
Histidine	0.0938 g
Fatty acids, total monounsaturated	985.1813 g
Threonine	0.1809 g
Folate, food	100.5247 g
Fatty acids, total polyunsaturated 17:0	0.297 g
Vitamin E (alpha-tocopherol)	197.3439 mg
Magnesium, Mg	73.7181 mg
Lysine	0.1809 g
Potassium, K	1601.7909 mg
Cystine	0.0603 g
Fluoride, F	15.4138 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	100	11934	0	1350
Spring onion	4	0	0	0
Tomato	3	120.6297	26.0694	1.3403
Garlic Clove	1	0	0	0
red pepper	4	0	0	0
salt pepper	0	0	0	0
basil leaf	0	0	0	0