This recipe is vegetarian and less than 120 calories although that partly depends on the brand of ingredients that you use. It doesn't take long to make, but it does take an half an hour to cook. You could add things like rice or bulgur wheat to the mix, but it is so filling without that I do not really see the point.
Serves 1
Ingredients
1 medium red bell pepper (41 calories)
10-15 cherry tomatoes halved (30-40 calories)
1 tbsp low fat crème fraiche (25 calories)
1 tsp of parsley, chopped (1> calorie)
½ tsp garlic puree (6 calories)
Oil for greasing (I use frylight olive oil which is 1 calorie per spray, you need 3-4 sprays for this)
Preheat oven to 375°F / 190°C / Gas mark 5
1. Chop pepper in half, length ways, and remove stalk and seeds
2. Mix chopped parsley and garlic puree into crème fraiche and add half of the mixture to each pepper
3. Layer the halved tomatoes on top of pepper
6.Place peppers onto lightly greased baking tray and cook in oven for 30 mins
Serves 1
Ingredients
1 medium red bell pepper (41 calories)
10-15 cherry tomatoes halved (30-40 calories)
1 tbsp low fat crème fraiche (25 calories)
1 tsp of parsley, chopped (1> calorie)
½ tsp garlic puree (6 calories)
Oil for greasing (I use frylight olive oil which is 1 calorie per spray, you need 3-4 sprays for this)
Preheat oven to 375°F / 190°C / Gas mark 5
1. Chop pepper in half, length ways, and remove stalk and seeds
2. Mix chopped parsley and garlic puree into crème fraiche and add half of the mixture to each pepper
3. Layer the halved tomatoes on top of pepper
6.Place peppers onto lightly greased baking tray and cook in oven for 30 mins
