Peppers Roasted with Garlic, Basil and Tomatoes

Peppers Roasted with Garlic, Basil and Tomatoes

47
amanda1432 31

"This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon."

Ingredients

40 m {{adjustedServings}} servings 19 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 19 kcal
  • < 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
  2. Place the bell 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 aluminum foil.
  3. Bake for 15 minutes in the preheated oven, then remove the aluminum 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

47
  1. 68 Ratings

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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 ...

was great but was even better with some fresh mozzeralla in small chunks (will slightly bake into the mix!)....yummmy!!!!

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 se...