Provencal Tomato Stuffed Bell Peppers
Bursting with Mediterranean flavors, these Provencal Tomato Stuffed Bell Peppers are a vibrant and wholesome dish that combines tender bell peppers with a savory filling of ripe tomatoes, sautéed onions, garlic, and fresh herbs like parsley, thyme, and basil. Topped with optional Parmesan for a hint of richness, this recipe is oven-baked to perfection, resulting in a hearty yet light vegetarian entrée or side. With a prep time of just 20 minutes, it’s surprisingly simple to create a dish that feels elegantly rustic and full of classic Provence charm. Perfect for weeknight dinners or as a crowd-pleasing addition to your table, these stuffed peppers are as colorful and fragrant as they are delicious.
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Recipe Information
Ingredients
- 4 whole bell peppers
- 3 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 4 medium tomatoes
- 3 tablespoons breadcrumbs
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme
- 2 tablespoons fresh basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside, and save the tops for garnish if desired.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Finely dice the onion and mince the garlic, then sauté both in the skillet until softened and translucent, about 5 minutes.
Dice the tomatoes and add them to the skillet. Cook for 8-10 minutes, stirring occasionally, until the tomatoes have softened and created a sauce-like consistency.
Stir in the breadcrumbs, fresh parsley, thyme, basil, salt, and black pepper. Mix well and remove the skillet from the heat.
Place the bell peppers upright in a baking dish. Drizzle the remaining 1 tablespoon of olive oil over and inside the peppers.
Spoon the tomato mixture into each pepper, filling them generously. If desired, sprinkle the tops with grated Parmesan cheese.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for another 15 minutes, or until the peppers are tender and slightly browned on the edges.
Let the peppers cool for 5 minutes before serving. If saved, place the pepper tops back as garnish for presentation. Serve warm and enjoy!
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2127 mg | 92% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 36.6 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2472 mg | 53% | |
*The % Daily Value 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.
