Mediterranean Stuffed Baked Peppers

    Mediterranean Stuffed Baked Peppers

    Mediterranean Stuffed Baked Peppers

    (77)
    40min


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    About this recipe: A vibrant vegetarian dish made from stuffing an assortment of coloured peppers, with garlic, tomatoes and basil. The secret to the flavour in this dish, comes from the herbed vinegar, try rosemary-infused.

    Ingredients
    Serves: 6 

    • olive oil cooking spray
    • 1 green pepper, halved and seeded
    • 1 red pepper, halved and seeded
    • 1 yellow pepper, halved and seeded
    • 300g cherry tomatoes, halved
    • 1 (25g) pack fresh basil, chopped
    • 8 cloves garlic, thinly sliced
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoon herb vinegar or to taste

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat the oven to 200 C / Gas 6. Grease a 23x33cm or similar sized baking dish with olive oil cooking spray.
    2. Place the pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with foil.
    3. Bake for 15 minutes in the preheated oven, then remove the foil and continue baking for an additional 15 minutes. Remove from the oven and sprinkle with herb vinegar. These are equally good served hot or cold.
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    Reviews & ratings
    Average global rating:
    (77)

    Reviews in English (77)

    by
    55

    I have been on the Ornish diet (very low fat vegetarian) for a couple of months. I love it, but it didn't take long to see this that this diet horrifies most Americans, and is very difficult to find recipes that accomodate my guidelines. I'm always looking for foods that will delight my guests without compromising my hard work. This one makes such a beautiful presentation and so savory, they will not even notice how healthy it is! I couldn't wait to try it, so just used what I had on hand, which meant only 2 cloves of garlic, cherry tomatoes and basil, from my garden, and a well-seasoned stone baking dish (so no oil needed). I sampled it with the 2 vinegars I had: balsamic, which was very robust. Used in very small quantity, not too bad. My favorite was a delicate unflavored brown rice vinegar. I heaped extra fresh (not cooked) basil, for more flavor & it was delicious. Next time will add even more herbs, like tarragon, chives, or rosemary, as well. I think cheese would mask the flowery flavor. I will make this often and have fun experimenting variations - thank you for submitting!  -  26 Aug 2007  (Review from Allrecipes US | Canada)

    by
    41

    was great but was even better with some fresh mozzeralla in small chunks (will slightly bake into the mix!)....yummmy!!!!  -  09 Dec 2007  (Review from Allrecipes US | Canada)

    by
    34

    Delicious! I made a few changes, though. I added some chopped fresh mushrooms and some parmesan cheese to the mixture. I also topped with a sprinkling of soft whole wheat bread crumbs for the second 15 minutes in the oven. I didn't have any herb vinegar so I left that out and they were still excellent. My husband claims to hate peppers but he actually complimented me on how good these were.  -  13 Jan 2008  (Review from Allrecipes US | Canada)

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