Roasted Peppers and Marinara Sauce

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.


Yields6 ServingsPrep Time15 minsCook Time40 minsDifficultyIntermediate

Ingredients

 3 yellow bell peppers, quartered and seeded
 2 cloves garlic, diced
 1 (8 oz) can peeled plum tomatoes, chopped, liquid reserved
 ¼ cup fresh basil leaves, chopped
 2 tbsp capers, drained
 ½ tsp extra-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

Serving Size 2 wedges

Servings 6


Amount Per Serving
Calories 50
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 191mg8%
Total Carbohydrate 10g4%
Dietary Fiber 2g8%
Sugars 3g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 3 yellow bell peppers, quartered and seeded
 2 cloves garlic, diced
 1 (8 oz) can peeled plum tomatoes, chopped, liquid reserved
 ¼ cup fresh basil leaves, chopped
 2 tbsp capers, drained
 ½ tsp extra-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.

Roasted Peppers and Marinara Sauce
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