Roasted Tomato Stuffed Peppers

Tomato Stuffed Peppers with Herbs

Women in our family have 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 from there. Here is our version.

These 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 and your guests can sop up all the sweet, garlicky juices. It’s also perfect served as a light dinner (our favorite way to enjoy them).

How to Make Our Roasted Stuffed Peppers Recipe

Cut a few sweet peppers in half then remove the membrane and seeds from inside.

Tomato Stuffed Peppers with Herbs

Score the bottom of each tomato with a knife, add them to a bowl and cover with boiling water. Leave them for a minute so the skins start to loosen.

Tomato Stuffed Peppers with Herbs

Now, just peel the skins from each tomato.

Tomato Stuffed Peppers with Herbs

Quarter the tomatoes.

Tomato Stuffed Peppers with Herbs

Then, slice some garlic.

Tomato Stuffed Peppers with Herbs

Now fill each pepper half with the tomatoes, garlic and herbs. Season them with salt and pepper then give it a drizzle with olive oil and bake in the oven.

While the peppers are still warm, crumble some goat cheese or feta over them. Then, serve with some warm bread.

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Roasted Tomato Stuffed Peppers
Prep time
Cook time
Total time
Deceptively simple, these 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 dices tomatoes and use a tablespoon or so added to each pepper half, instead.
Created By:
Yield: 6
You Will Need
  • 3 yellow or red bell peppers
  • 8 cherry tomatoes
  • 2 cups boiling water
  • 2 garlic cloves, thinly sliced
  • 1 small bunch fresh basil, thyme, parsley or oregano
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 ounces goat cheese
  • 1 loaf of crusty French bread
  1. Preheat the oven to 350° F (180° C) then lightly oil a shallow sheet pan with one tablespoon of the olive oil.
  2. Cut each pepper in half then remove the membrane and seeds, but leave the stalk intact. (The stalks are not edible, however, will help the peppers keep their shape while roasting). Lay the pepper halves in the oiled sheet pan with the inside of the pepper halves facing up.
  3. Score an “x” into the bottom of each tomato then place into a heat-safe bowl. Pour the hot 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.
  4. Divide the garlic slices and fresh herbs then add to each pepper half. Drizzle the pepper halves with the remaining olive oil and season with the salt and pepper. Place the sheet pan into the oven and allow the peppers to roast for 50 minutes to 1 hour. 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 crusty French bread.

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5 comments… Leave a Comment
  • Isabella @ Fat Loss Tips January 20, 2012, 3:25 pm

    Love your photos! This looks like an easy recipe that I could throw together to make something fast but tasty! I’m making this over the weekend! I have to go to the store in the morning to grocery store, so I will get everything I need and hop on it! lol

  • Morsels of Life January 3, 2012, 9:55 pm

    I love recipes like this one! They look like a lot of work, but they’re pretty simple. 🙂

  • MyFudo December 21, 2011, 9:15 pm

    Roasted peppers are always the best way to go…Yummy and nutritious and pretty too! This will be a great appetizer and an eye catcher for Cristmas dinner. Thanks for the post!

  • Bev Weidner December 21, 2011, 3:26 pm

    YUUUUUUUMMMMM OH it almost hurts.


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