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Olive-filled pepper dish with fiber and savory fats
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Pepper stuffed with olives (120 g) has 142 calories. That works out to 118 calories per 100 g. It contains 9.1 g of carbs, 2.2 g of protein, 10.9 g of fat and 3.5 g of fiber. Its 62.4 mg of Vitamin C covers 69% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
142
KCAL / 120G
Carbs
9.1g
· 3% DV
Protein
2.2g
· 4% DV
Fat
10.9g
· 14% DV
Fiber
3.5g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 25% · Protein 6% · Fat 69%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 142 kcal | |
| Total fat | 10.9 g | 14% |
| Saturated fat | 1.56 g | 8% |
| Trans fat | 0 g | |
| Sodium | 744 mg | 32% |
| Total carbohydrate | 9.1 g | 3% |
| Fiber | 3.5 g | 13% |
| Protein | 2.2 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 142 kcal |
| ½ piece (half) | 60 g | 71 kcal |
| 1 piece (small) | 70 g | 83 kcal |
| 100 g | 100 g | 118 kcal |
| 1 serving (medium) | 150 g | 177 kcal |
| 1 cup (chopped) | 160 g | 189 kcal |
| 1 piece (large) | 180 g | 212 kcal |
| 1 piece (jumbo) | 240 g | 283 kcal |
| 2 piece (double) | 240 g | 283 kcal |
Calculated from 118 calories per 100 g.
Pepper stuffed with olives is a dish made by filling hollowed peppers with a savory olive-based mixture and cooking them until tender. Recipes may include rice, onion, herbs, or olive oil, so the filling can vary from one cook to another.
To make pepper stuffed with olives, remove the pepper cores, mix chopped olives with your chosen filling ingredients, and spoon the mixture into the peppers without packing it tightly. Cook them covered in a pot or bake them until the peppers are tender.
Both green and black olives work in pepper stuffed with olives. Green olives give the filling a sharper, saltier taste, while black olives are generally milder. Taste the olives first, since very salty ones can overpower the peppers.
Yes, jarred olives work well in pepper stuffed with olives. Drain them thoroughly and taste before adding extra salt, because brined olives can make the filling salty. Chop pitted olives so they mix evenly and are easier to eat.
Sometimes: pepper stuffed with olives may contain rice, but rice is not essential to the dish. Some versions use a rice-and-olive filling, while others rely on chopped olives, onion, and herbs; follow the recipe’s cooking time if you change the filling.
Yes, you can assemble pepper stuffed with olives ahead and refrigerate it covered until cooking. Preparing it a day in advance works well; if the filling releases liquid while it sits, drain the excess before cooking so the peppers do not turn watery.
Pepper stuffed with olives can be served as a side dish, appetizer, or light main, either warm or at room temperature. Pair it with a crisp salad, bread, or a cooling dip; if the filling is especially salty, keep the sides simply seasoned.
Pepper stuffed with olives can be baked or cooked on the stovetop. Baking can brown the pepper skins, while covered stovetop cooking keeps them moist and tender. Use a snug baking dish or pot so the peppers stay upright as they cook.
Pepper stuffed with olives can turn watery when the olives, vegetables, or filling release excess liquid during cooking. Drain brined olives well, avoid overfilling the peppers, and cook uncovered briefly at the end if the sauce needs to reduce.
Leftover pepper stuffed with olives keeps in a covered container in the refrigerator for about three to four days. Let it cool before storing, and reheat it thoroughly if serving warm; olive-oil versions can also be served cold.
Vitamins
Vitamin C
62.4mg · 69% DV
Vitamin A
189.6µg · 21% DV
Vitamin E
2.52mg · 17% DV
B6
0.23mg · 14% DV
Minerals
Sodium
744mg · 32% DV
Copper
0.1mg · 11% DV
Potassium ⭐
252mg · 7% DV
Manganese
0.14mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 142 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Pepper stuffed with olives is a simple stuffed-pepper dish built around the briny, savoury flavour of olives. Stuffed vegetables are familiar across Turkish home cooking, and this variation makes the olive filling the main event rather than relying on a grain-based stuffing. The pepper softens as it cooks while the olives keep a pleasantly substantial bite. In Turkey, it fits naturally on a meze table, served cool or at room temperature; elsewhere, it also works as a starter or a light lunch with salad and bread. It offers fibre from the pepper and most of its fat from the olives. For a lighter plate, serve it with fresh greens and go easy on added oil and salt.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.56g
MONOUNSATURATED
7.32g
POLYUNSATURATED
0.96g
Omega 6:3 ratio 8.6:1
Above the ideal 4:1 (8.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.