Peppers Roasted with Garlic, Basil and Tomatoes

Peppers Roasted with Garlic, Basil and Tomatoes

42 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
amanda1432
Recipe by  amanda1432

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Reviews (42)

Rate This Recipe
linda
49

linda

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!

JOANN31
34

JOANN31

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

Jenny Gutierrez
28

Jenny Gutierrez

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 19 cal
  • < 1%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 4.1 g
  • 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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