Baked Tomato Garlic Stuffed Peppers Recipe

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.

Baked Tomato Garlic Stuffed Peppers Recipe

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).

Cheesy Bacon Stuffed Sweet PeppersYOU 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.

How to Make Tomato Basil Stuffed Bell Peppers

To make them, cut bell peppers in half then remove the membrane and seeds from inside.

Remove the seeds and membrane.

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!

Filled pepper halves ready to bake.

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!

Chicken Lettuce Wraps Recipe with HummusYOU 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.

Back in the day we were contributors for Betty Crocker. We shared this recipe with them. We loved it so much we had to share an adapted version 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

  • PREP
  • COOK

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.

Makes 6 pepper halves

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
  • 1Heat the oven to 350 degrees F. Line a shallow sheet pan with foil or parchment paper or lightly oil.

    2Cut 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.

  • Prepare Tomatos
  • 1Bring 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.Peppers Step 1

  • Bake Peppers
  • 1Divide the garlic slices and fresh herbs between pepper halves. Drizzle the pepper halves with olive oil and season with salt and pepper.

    2Bake 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.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:  Adam and Joanne Gallagher
Inspired Taste Newsletter Signup
4 comments… Leave a Review
  • 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.


Leave a Reply

Leave a Review

Your email address will not be published. Required fields are marked *

Rate this recipe!


All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our comment guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

Previous Post: Next Post: