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Roasted Stuffed Peppers

Roasted Stuffed Peppers
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 6
We roasted bell peppers stuffed with cherry tomatoes, herbs and crumbled goat cheese for a deceptively easy vegetarian side dish.
By Inspired Taste
Updated August 17, 2011


  • 3 tablespoons olive oil
  • 3 yellow or red bell peppers
  • 8 cherry tomatoes
  • 2 cups boiling water
  • 2 cloves garlic, thinly sliced
  • 1 small bunch fresh basil, thyme, parsley or oregano leaves, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 oz chèvre (goat) cheese, crumbled (3/4 cup)
  • 1 loaf crusty French bread


  • 1
    Heat oven to 350°F. Lightly oil shallow baking pan or cookie sheet with sides with 1 tablespoon of the oil.
  • 2
    Cut each bell pepper in half; remove membranes and seeds but leave stalk intact. (The stalks are not edible, but they will help the peppers keep their shape while roasting.) Placed pepper halves hollow side up in pan.
  • 3
    Score an “x” into bottom of each tomato; place in heatproof bowl. Pour boiling water over tomatoes. Let stand 1 minute. Drain tomatoes; use fingers to slide skins from tomatoes. Cut each tomato into quarters. Place tomato quarters evenly into pepper halves.
  • 4
    Place garlic slices evenly in pepper halves; sprinkle with herbs. Drizzle remaining 2 tablespoons oil over pepper halves; sprinkle with salt and pepper.
  • 5
    Roast 50 to 60 minutes. Transfer cooked pepper halves to serving dish. Pour any juices left in pan over peppers. Crumble cheese into each pepper half. Serve with French bread.

  • When choosing a pan to roast these peppers, opt for a shallow pan so the peppers roast evenly and the edges become slightly toasted, giving a lovely nutty flavor.
  • If you do not have fresh herbs on hand, use 2 to 3 teaspoons of dried basil, oregano or thyme leaves instead of fresh.
  • Goat cheese can be replaced with fresh mozzarella or even crumbled feta cheese for a slightly different twist.
  • Be sure to serve these peppers with some bread; the juices created while roasting are divine.

Nutrition Facts are not available for this recipe
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