My household has been making a model of those vegetarian stuffed peppers for years! You’ll fill bell pepper halves with a easy however scrumptious mixture of tomatoes, garlic, olive oil, and basil, then roast till tender and candy. They’re unimaginable!
These simple stuffed peppers, bursting with juicy tomatoes, candy garlic, and recent basil, are good for a light-weight, recent, wholesome meal. Simply ensure you have one thing to take in all the beautiful, garlicky juices left inside every pepper. I at all times serve these over rice, fluffy quinoa, or with bread (attempt a rustic loaf or selfmade focaccia bread).
The ingredient listing is brief, however these peppers pack within the taste. They’re extremely scrumptious when made with peak summer season tomatoes and basil. I make these across the similar time as our roasted tomato soup and tomato bruschetta!
Key Components
- Bell Peppers: I like candy bell peppers for this recipe. Inexperienced bell peppers are okay however not as candy, so if yow will discover them, go for pink, yellow, or orange.
- Tomatoes: Contemporary, ripe tomatoes are one of the best for this recipe. Nonetheless, you need to use canned complete tomatoes if you happen to don’t have entry to recent tomatoes.
- Garlic and Basil: I take advantage of a beneficiant quantity of recent garlic and slice it so I can see it as soon as the peppers have roasted. Basil is unimaginable, however if you wish to make this when basil is much less out there, attempt different recent herbs like parsley or recent thyme.
- Cheese: That is non-compulsory, however I like crumbling somewhat feta cheese or goat cheese over the stuffed peppers simply earlier than serving.
Learn how to Make Tomato Basil Stuffed Peppers
These vegetarian stuffed peppers are extremely simple to make and full of taste. To make them, I slice bell peppers in half, then take away the membrane and seeds from inside.
Then, I add tomatoes, a lot of garlic, and recent basil and end with salt, pepper, and a drizzle of olive oil. Because the peppers bake within the oven, all of the juices from the peppers, tomatoes, and garlic pool on the backside of the pepper halves. It’s pure gold!
When they’re out of the oven, I crumble somewhat feta or goat cheese over the pepper halves and revel in. Bear in mind, you’ll want one thing like bread to take in that scrumptious liquid inside every pepper. That is critically certainly one of our favourite summer recipes!
Tomato Basil Stuffed Peppers
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PREP
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COOK
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TOTAL
These vegetarian stuffed peppers with tomatoes are scrumptious as an appetizer, facet dish, or gentle summer season meal. Be sure you have one thing to take in all the beautiful, garlicky juices left inside every pepper. I at all times serve these over rice, grains, or with bread (attempt a rustic loaf or focaccia bread).
Makes 6 pepper halves
You Will Want
3 bell peppers
8 small tomatoes
2 garlic cloves, thinly sliced
1 small bunch recent basil
1 ½ tablespoons extra-virgin olive oil
3/4 teaspoon tremendous sea salt
1/2 teaspoon recent floor black pepper
3 ounces goat cheese or feta cheese
1 bakery-style bread loaf or focaccia bread, warmed for serving
Instructions
1Preheat the oven to 350°F (177°C). Line a shallow sheet pan with foil or parchment paper.
2Lower every pepper in half lengthwise via the stem. Take away the membrane and seeds, however depart the stalk intact. (The stalks are usually not edible, however they’ll assist the peppers preserve their form whereas roasting.) Lay the pepper halves within the sheet pan with the insides dealing with up.
3Lower the tomatoes into quarters, evenly divide, and add to every pepper half.
4Divide the garlic slices and recent basil leaves between the pepper halves.
5Drizzle the pepper halves with olive oil and season with salt and pepper.
6Bake till the peppers are tender, about 50 minutes. Switch the cooked peppers to a serving dish, pour any juices left within the pan over them, crumble feta or goat cheese into every pepper, and serve alongside warmed bread.
Adam and Joanne’s Ideas
- The vitamin information offered beneath are estimates. We didn’t embody bread within the calculations.
Vitamin Per Serving
Serving Dimension
1 pepper half (6 whole)
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Energy
118
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Saturated Fats
7g
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Saturated Fats
2.6g
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Ldl cholesterol
6.5mg
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Sodium
365.6mg
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Carbohydrate
10.2g
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Dietary Fiber
3.3g
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Complete Sugars
6.7g
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Protein
4.7g
