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Roasted Stuffed Peppers—Stunning for Your Dinner Table

These stuffed peppers are full of flavor from tomatoes, garlic and herbs. Just top with a few crumbles of goat cheese and serve with crusty French bread for a divine appetizer.

Past Contributor
This is a dish I grew up with. In fact, all the women in my family, from my mother to my aunt, have made it with their own little twists. The absolute best part about these peppers is the flavor combination from the peppers, garlic and tomatoes after roasting together for just under an hour. They are divine! In our opinion, every last bit should be soaked up with good bread. Roasted Stuffed Peppers
You could serve this for lunch, but our favorite way to serve these is as the start to a meal. The colors are stunning and the flavor incredible. We just know you will love it! 

You’ll need bell peppers, cherry tomatoes, garlic, your choice of fresh herbs (such as basil, thyme or oregano), olive oil, salt and pepper.

Roasted Stuffed Peppers
Cut each pepper in half. Keep the stems but remove the membranes and seeds from inside. Even though the stems are not edible, they look pretty when serving and actually help the pepper halves keep their shape during roasting. Roasted Stuffed Peppers
Use a paring knife to score an “X” in the bottom of each tomato. Put them to a heat-safe bowl, cover with boiling water and let stand for one minute. Roasted Stuffed Peppers
Drain the tomatoes and gently slide off the skin from each tomato. (This should happen very easily.) Roasted Stuffed Peppers
Next, quarter the tomatoes and divide them among the pepper halves. Roasted Stuffed Peppers
Thinly slice two garlic cloves and divide among the peppers. Roasted Stuffed Peppers
Finally, add some fresh herbs to each pepper half, drizzle with olive oil and season with salt and pepper. Bake in a 350° F oven for 50 minutes to an hour. Roasted Stuffed Peppers
Sprinkle with goat cheese and serve alongside crusty bread. RoastedStuffedPeppers_hd

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