Herb-Stuffed Bell Peppers with Tomato Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Colorful bell peppers stuffed with a savory tomato-basil mixture, baked until tender for a vibrant reset meal that's simple and nutrient-dense. This american-inspired whole30 ready in about 45 minutes pairs large bell peppers, diced tomatoes, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 2, 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

• 2 large bell peppers
• 1 cup diced tomatoes
• 1/4 cup fresh basil
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup red onion
• 1 clove garlic

Instructions

1. Step 1: Preheat oven to 375°F. Heat 1 tbsp olive oil in a medium skillet over medium heat, then add 1/4 cup diced red onion and 1 clove minced garlic; sauté 2-3 minutes until softened.
2. Step 2: Add 1 cup diced tomatoes, 1/4 cup fresh basil, 1/2 tsp dried oregano, 1/4 tsp sea salt, and 1/8 tsp black pepper to the skillet; cook 5 minutes until tomatoes break down and mixture thickens.
3. Step 3: Scoop out seeds from 2 large bell peppers, fill with tomato mixture, place upright in a baking dish, cover with foil, and bake 20 minutes; remove foil and bake 10 more minutes until peppers are tender.