There are countless delicious ways to stuff bell peppers.  Just like magic, halved bell peppers turn into little boats that are perfect for filling with various ingredients to make a simple meal with a (boat)load of flavor.  This stuffed peppers recipe is one of my favorites and for good reason!  It features a blend of favorite Italian and Mediterranean flavors with its tomatoes, basil, and capers, and is a truly healthy, eye-catching, and delicious side.


  • 3 yellow bell peppers, quartered and seeded
  • 1-2 garlic cloves, diced
  • 1 (8-ounce) can peeled plum tomatoes, chopped, liquid reserved
  • ¼ cup fresh basil leaves, chopped
  • 1-2 tablespoons capers, drained
  • ½ teaspoon extra-virgin olive oil
  • salt, to taste


  • Preheat the oven to 350°F. Place the peppers, cut side up, on a baking pan that’s been brushed with oil. Roast in the oven for about 20 minutes.
  • Meanwhile, sauté the garlic over low heat with 1⁄2 teaspoon of olive oil in a saucepan until it becomes translucent, about 3 minutes. Add the tomatoes and cook over medium heat for about 15 minutes. Stir occasionally until all of the liquid has evaporated. Add the capers and salt to taste.
  • Arrange the roasted peppers on a platter and fill with the tomato sauce. Using your fingers, shred the basil and sprinkle atop the peppers and sauce.

Ready in about 30 minutes
Makes 6-8 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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