Roasted Stuffed Red Peppers
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons olive oil, plus more for greasing the pan and peppers
- 3medium-to-large red peppers
- 1bunch basil
- 1½pounds cherry tomatoes, quartered
- 3sun-dried tomatoes packed in olive oil, drained and finely chopped
- 3anchovy fillets, drained and finely minced
- 1clove garlic, peeled and minced
- 2teaspoons balsamic vinegar
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
108 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 3 grams protein; 451 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 400 degrees. Grease a shallow roasting pan with olive oil.
- Step 2
Carefully halve each pepper lengthwise so that the stem remains intact on each half. Coat each half with oil and place in the pan.
- Step 3
Reserve 6 basil leaves for garnish and finely chop the remaining leaves to make 3 to 4 tablespoons. In a large bowl, combine all the remaining ingredients and salt and pepper to taste. Mix gently but thoroughly. You can make this ahead and keep in the refrigerator for up to 4 hours.
- Step 4
Spoon the tomato mixture into the pepper halves and roast until the peppers have browned lightly and the tomato filling is juicy and bubbling, about 1 hour. Garnish each pepper with a whole basil leaf.
Private Notes