Stuffed green pepperScreen stays on
Weigh · step 1 of 7
Servings
Weigh
Green bell pepper, raw
90 g
Put the bowl on the scale and press tare before each one.
Weigh
Feta cheese
10 g
Weigh
Cream cheese, full fat, block
24 g
Weigh
Tomato, raw
21 g
Weigh
Olive oil
20 g
Weigh
Green olives
34 g
Grams change with the number of servings; the carbs in each serving stay the same.
Heat the oven to 400 °F (200 °C).
Skin and de-seed the tomato, and de-seed the pepper, before weighing.
Drizzle a little of the oil into a baking dish.
Halve the olives and stuff the pepper with the tomato, olives and both cheeses.
Sprinkle with herbs and seasoning and drizzle the rest of the oil over.
Bake about 35 minutes and let it cool 2 to 3 minutes.