Tomato Stuffed Roasted Red Peppers
Elevate your dinner table with these vibrant and flavorful Tomato Stuffed Roasted Red Peppers! This recipe brings together tender roasted red bell peppers stuffed with a savory medley of cherry tomatoes, garlic, onion, and aromatic herbs like oregano and basil. A topping of golden, melted Parmesan cheese and crisp breadcrumbs adds the perfect texture to every bite. With just a handful of wholesome ingredients and a straightforward preparation process, these stuffed peppers are an ideal choice for a weeknight meal or an elegant side dish. Garnished with fresh parsley, they’re as visually stunning as they are delicious. Ready in under an hour, these versatile, vegetarian peppers are a healthy, satisfying addition to your recipe repertoire.
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Recipe Information
Ingredients
- 4 large Red bell peppers
- 1.5 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium Onion
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 0.5 cup Parmesan cheese
- 0.5 cup Breadcrumbs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the red bell peppers and remove the seeds and membranes. Rinse the peppers and pat them dry with a paper towel.
Arrange the bell peppers upright in a baking dish. Set aside.
Finely chop the garlic and onion. Halve the cherry tomatoes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and onion and sauté until softened, about 3-4 minutes.
Add the cherry tomatoes, oregano, basil, salt, and black pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture is thickened.
Remove the skillet from heat and mix in the breadcrumbs and 1/4 cup of Parmesan cheese. Stir until well combined.
Spoon the tomato mixture into the prepared bell peppers, filling them generously.
Drizzle the remaining 1 tablespoon of olive oil over the stuffed peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the tops of the peppers. Bake for an additional 10 minutes, or until the cheese is melted and lightly golden.
Garnish with fresh parsley before serving. Enjoy warm as a main course or side dish.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 43.2 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2476 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.
