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.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 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 |
Instructions
- 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.
Prep Time: 30 minutes Serving Size: 6-8 servings
