Roasted Stuffed Peppers—Stunning for Your Dinner Table

This is a dish I grew up with. In fact, all the women in my family, from my mother to my aunt, have made it with their own little twists. The absolute best part about these peppers is the flavor combination from the peppers, garlic and tomatoes after roasting together for just under an hour. They are divine! In our opinion, every last bit should be soaked up with good bread.

You could serve this for lunch, but our favorite way to serve these is as the start to a meal. The colors are stunning and the flavor incredible. We just know you will love it! 

You’ll need bell peppers, cherry tomatoes, garlic, your choice of fresh herbs (such as basil, thyme or oregano), olive oil, salt and pepper.

Cut each pepper in half. Keep the stems but remove the membranes and seeds from inside. Even though the stems are not edible, they look pretty when serving and actually help the pepper halves keep their shape during roasting.

Use a paring knife to score an “X” in the bottom of each tomato. Put them to a heat-safe bowl, cover with boiling water and let stand for one minute.

Drain the tomatoes and gently slide off the skin from each tomato. (This should happen very easily.)

Next, quarter the tomatoes and divide them among the pepper halves.

Thinly slice two garlic cloves and divide among the peppers.

Finally, add some fresh herbs to each pepper half, drizzle with olive oil and season with salt and pepper. Bake in a 350° F oven for 50 minutes to an hour.

Sprinkle with goat cheese and serve alongside crusty bread.