Photo: Tomato Stuffed Peppers Recipe
Ingredients
- Cooking spray
- 4 large red peppers
- 2 cloves garlic, thinly sliced
- 3 tablespoons chopped kalamata olives
- 4 medium tomatoes
- 2 tablespoons olive oil
- Freshly ground black pepper
Directions
Preheat oven to 375 degrees F. Spray a large, shallow baking dish with cooking spray.
Cut the peppers in half lengthwise, removing the seeds but leaving the stem. Although the stem is not edible it looks good in this dish and helps the pepper retain its shape. Place the peppers cut side up in the baking dish.
Divide the sliced garlic and the olives evenly among the peppers. Cut each tomato into 8 wedges and put 4 wedges into each pepper. Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper.
Roast the peppers for about 50 minutes or until they are tender and beginning to brown around the edges.
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By buchdorf
on January 23, 2013
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This recipe is surprisingly delicious! And it works with any type of tomato too. The only real change I made was adding goat cheese ten minutes before taking it out of the oven and a sprinkle of parmesan-romano. Cheese makes the world go 'round.
By Babycancook
Kansas City
on July 20, 2011
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What a great vegetable side dish, change up from lettuce salad. Lots of ways to add-on to this recipe. We grilled them as well. Yum!
By lakurata_12885056
Roseville, 43
on June 28, 2011
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So simple, so tasty! It's a standard recipe in our household. Some Saturday mornings, we have it as breakfast with a side of fresh bread. Heavenly. Sometimes we add onions or feta. Sometimes we drop the olives or use grape tomatoes. I especially love when we use garlic olive oil. The recipe lends itself to so many variations.
Read all 21 reviews