Skip to Content
Menu

Roasted Stuffed Peppers

  • Save Recipe
  • Jump to Recipe
By Inspired Taste
Updated Aug 17, 2011
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
We roasted bell peppers stuffed with cherry tomatoes, herbs and crumbled goat cheese for a deceptively easy vegetarian side dish.

Roasted Stuffed Peppers

  • Prep Time 10 min
  • Total 1 hr 10 min
  • Servings 6
  • Ingredients 10
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 3 tablespoons olive oil
  • 3 yellow or red bell peppers
  • 8 cherry tomatoes
  • 2 cups boiling water
  • 2 cloves garlic, thinly sliced
  • 1 small bunch fresh basil, thyme, parsley or oregano leaves, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 oz chèvre (goat) cheese, crumbled (3/4 cup)
  • 1 loaf crusty French bread

Instructions

  • Step 
    1
    Heat oven to 350°F. Lightly oil shallow baking pan or cookie sheet with sides with 1 tablespoon of the oil.
  • Step 
    2
    Cut each bell pepper in half; remove membranes and seeds but leave stalk intact. (The stalks are not edible, but they will help the peppers keep their shape while roasting.) Placed pepper halves hollow side up in pan.
  • Step 
    3
    Score an “x” into bottom of each tomato; place in heatproof bowl. Pour boiling water over tomatoes. Let stand 1 minute. Drain tomatoes; use fingers to slide skins from tomatoes. Cut each tomato into quarters. Place tomato quarters evenly into pepper halves.
  • Step 
    4
    Place garlic slices evenly in pepper halves; sprinkle with herbs. Drizzle remaining 2 tablespoons oil over pepper halves; sprinkle with salt and pepper.
  • Step 
    5
    Roast 50 to 60 minutes. Transfer cooked pepper halves to serving dish. Pour any juices left in pan over peppers. Crumble cheese into each pepper half. Serve with French bread.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved