Our family has been making a version of these roasted stuffed peppers for years. The original recipe came from a Delia Smith cookbook and has been adapted and tweaked through the years from there. Jump to the Baked Tomato Garlic Stuffed Peppers Recipe or read on to see our tips for making them.
These easy stuffed peppers are absolutely perfect to serve at the beginning of a meal, just make sure you have some bread on the table so you can sop up all the sweet, garlicky juices. It’s also perfect served as a light dinner (our favorite way to enjoy them).
YOU MAY ALSO LIKE: How to make baked mini stuffed sweet peppers filled with cheese and bacon then topped with breadcrumbs. Jump to the Cheesy Bacon Stuffed Mini Sweet Peppers Recipe.
How to Make Tomato Basil Stuffed Bell Peppers
These baked stuffed peppers are incredibly easy to make and packed with flavor.
To make them, cut bell peppers in half then remove the membrane and seeds from inside.
Then get the stuffing ready. We add tomatoes, lots of garlic and fresh herbs. As they bake in the oven all the juices from the peppers, tomato, and garlic pool at the bottom of the pepper halves. It’s pure gold!
When they are baked, we crumble a little cheese over the pepper halves — goat cheese or feta are great! Then grab a good loaf of bread and dig in. Seriously one of our favorite recipes!
YOU MAY ALSO LIKE: We love these chicken lettuce wraps because they are easy, healthy, and so tasty. Jump to the Honey Dijon Chicken Lettuce Wraps Recipe.
We first shared this recipe with Betty Crocker and got a huge response, so we jumped at the chance to share it with you! Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne
Baked Tomato Basil Stuffed Peppers Recipe
These easy roasted stuffed peppers are delicious served as an appetizer or as a light meal. If you wanted to skip the fresh tomatoes, open a can of diced tomatoes and use a tablespoon or so added to each pepper half instead.
You Will Need
3 bell peppers
8 cherry tomatoes
2 garlic cloves, thinly sliced
1 small bunch fresh basil or use another herb such as thyme, parsley or oregano
1 1/2 tablespoons extra-virgin olive oil
3/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
3 ounces goat cheese or feta cheese
1 baguette, warmed for serving
- Prepare Peppers
- Prepare Tomatos
- Bake Peppers
Heat the oven to 350 degrees F. Line a shallow sheet pan with foil or parchment paper or lightly oil.
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 will help the peppers keep their shape while roasting). Lay the pepper halves in the sheet pan with the inside of the pepper halves facing up.
Bring about 2 cups of water to the boil. Meanwhile, score an “x” into the bottom of each tomato then place into a heat-safe bowl. Pour the boiling water over the tomatoes and leave for one minute. Drain the tomatoes and use fingers to slide the skins from the tomatoes. Cut the tomatoes into quarters, evenly divide and add to each pepper half.
Divide the garlic slices and fresh herbs between 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 the peppers, crumble goat cheese into each pepper and serve alongside warmed bread.