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Roasted Stuffed Peppers
Roasted Stuffed Peppers
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Prep Time:
10 minutes
Total Time:
1 hour 10 minutes
Roasted bell peppers filled with cherry tomatoes, herbs, and goat cheese - a simple and delicious vegetarian side.
Ingredients:
  • 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
Instructions:
  • Preheat the oven to 350°F and lightly grease a shallow baking pan or cookie sheet with 1 tablespoon of oil.
  • Slice each bell pepper in half, delicately scoop out the membranes and seeds while keeping the stalk intact for roasting. Arrange the pepper halves, hollow side up, in a baking dish.
  • Score the bottom of each tomato with an “x” and place them in a heatproof bowl. Pour boiling water over the tomatoes and let them sit for 1 minute. Drain the tomatoes and easily peel off the skins using your fingers. Cut each tomato into quarters and evenly distribute them among the pepper halves.
  • Evenly distribute garlic slices in pepper halves and generously sprinkle with herbs. Drizzle the remaining 2 tablespoons of oil over the peppers and season with salt and pepper to taste.
  • Roast the pepper halves for 50 to 60 minutes. Place them in a serving dish after cooking. Drizzle any pan juices over the peppers. Sprinkle cheese into each pepper half and serve with French bread.

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