Serves 8
43 cal · 35 min
Vegetarian Stuffed Peppers
Recipe GLPR7cc08effb93cc7
Colorful bell peppers filled with a fresh mixture of cherry tomatoes, aromatic basil, and garlic, roasted until tender. This vibrant vegetarian side dish celebrates the natural flavors of fresh produce with a simple, elegant preparation.
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Ingredients
4 medium bell peppers (red, yellow, or green)
2 cups cherry tomatoes
1 medium onion
1 cup fresh basil leaves
3 garlic cloves
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
Preheat your oven to 425°F. Lightly brush a large shallow baking pan with olive oil to prevent sticking.
Rinse the bell peppers and carefully cut each one in half lengthwise. Remove and discard the seeds and inner membranes from each pepper half.
Place the pepper halves cut-side up in the prepared baking pan. Lightly brush the cut edges and interior of each pepper with a small amount of olive oil.
Cut the cherry tomatoes in half. Peel and finely chop the onion. Wash and chop the fresh basil leaves into small pieces.
Peel the garlic cloves and mince them finely with a sharp knife.
In a large mixing bowl, combine the halved cherry tomatoes, chopped onion, chopped basil, minced garlic, and the remaining olive oil. Toss gently until all ingredients are evenly distributed.
Season the tomato mixture with salt and black pepper, adjusting the amounts to your taste preference.
Divide the tomato mixture evenly among the pepper halves, spooning it generously into each one. Place the pan in the upper third of the oven and roast for approximately 20 minutes, until the pepper flesh is tender when pierced with a fork and the edges begin to soften.
