Roasted Peppers and Marinara

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.


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


  1. 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.
  2. 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.
  3. 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
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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