Baked Basil and Cherry Tomato Stuffed Peppers
Vibrant bell peppers filled with a fresh tomato and herb mixture, baked until tender and golden. This American-inspired vegetarian recipe, ready in about 50 minutes, pairs bell peppers, cherry tomatoes, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large, halved lengthwise and seeds removed bell peppers
- 1 cup, quartered cherry tomatoes
- 1/2 cup, finely chopped fresh basil
- 1/4 cup olive oil
- 2 cloves, minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F. Arrange the halved bell peppers cut-side up in a 9x13-inch baking dish.
- Step 2: In a medium bowl, combine the quartered cherry tomatoes, chopped basil, 1/4 cup olive oil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well mixed.
- Step 3: Spoon the tomato-basil mixture evenly into each bell pepper half, pressing gently to fill completely.
- Step 4: Bake uncovered for 25-30 minutes, or until peppers are tender and filling is golden and bubbling.
- Step 5: Let rest for 5 minutes before serving.
