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.
1(8 oz) can peeled plum tomatoes, chopped, liquid reserved
¼cupfresh basil leaves, chopped
2tbspcapers, drained
½tspextra-virgin olive oil
salt to taste
Instructions
1
Preheat the oven to 350°F.
2
Place the peppers, cut side up, on a baking pan that’s been brushed with oil. Roast in the oven for about 20 minutes.
3
Meanwhile, sauté the garlic over low heat with ½ 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.
4
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.
Nutrition Facts
6 servings
Serving size
2 wedges
Amount per serving
Calories50
% Daily Value *
Total Fat0.6g1%
Saturated Fat 0g
Trans Fat 0g
Cholesterol0mg
Sodium191mg9%
Total Carbohydrate10g4%
Dietary Fiber 2g8%
Total Sugars 3g
Protein2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
3yellow bell peppers, quartered and seeded
2cloves garlic, diced
1(8 oz) can peeled plum tomatoes, chopped, liquid reserved
¼cupfresh basil leaves, chopped
2tbspcapers, drained
½tspextra-virgin olive oil
salt to taste
Directions
1
Preheat the oven to 350°F.
2
Place the peppers, cut side up, on a baking pan that’s been brushed with oil. Roast in the oven for about 20 minutes.
3
Meanwhile, sauté the garlic over low heat with ½ 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.
4
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.
AuthorLife and Health Network