Tomato Basil Stuffed Peppers
- PREP 15min
- COOK 1hrs
- TOTAL 1hrs 15min
These vegetarian stuffed peppers with tomatoes are delicious as an appetizer, side dish, or light summer meal. Make sure you have something to soak up all the lovely, garlicky juices left inside each pepper. I always serve these over rice, grains, or with bread (try a country loaf or focaccia bread).
You Will Need
3 bell peppers
8 small tomatoes
2 garlic cloves, thinly sliced
1 small bunch fresh basil
1 ½ tablespoons extra-virgin olive oil
3/4 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
3 ounces goat cheese or feta cheese
1 bakery-style bread loaf or focaccia bread, warmed for serving
Directions
Preheat the oven to 350°F (177°C). Line a shallow sheet pan with foil or parchment paper.
Cut each pepper in half lengthwise through the stem. Remove the membrane and seeds, but leave the stalk intact. (The stalks are not edible, but they will help the peppers keep their shape while roasting.) Lay the pepper halves in the sheet pan with the insides facing up.
Cut the tomatoes into quarters, evenly divide, and add to each pepper half.
Divide the garlic slices and fresh basil leaves between the pepper halves.
Drizzle the pepper halves with olive oil and season with salt and pepper.
Bake until the peppers are tender, about 50 minutes. Transfer the cooked peppers to a serving dish, pour any juices left in the pan over them, crumble feta or goat cheese into each pepper, and serve alongside warmed bread.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates. We did not include bread in the calculations.