Sun-Drenched Caprese Stuffed Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Vibrant bell peppers filled with a fresh tomato-basil mixture and melted mozzarella, perfect for a summer meal. This italian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs bell peppers, large, halved cherry tomatoes, thinly sliced fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

★ 4.1 (14 ratings) Prep: 20 min Cook: 30 min Serves 4 Italian cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut the top 1/4 inch off each bell pepper and remove seeds and membranes. Place peppers cut-side up in a baking dish.
  2. Step 2: In a small bowl, combine 1/4 cup extra-virgin olive oil, 1 minced garlic clove, 1 cup halved cherry tomatoes, 1/2 cup fresh basil, 1/4 tsp dried oregano, salt, and black pepper. Stir to mix until evenly distributed.
  3. Step 3: Spoon the tomato-basil mixture evenly into each pepper (about 1/2 cup per pepper), then top each with 1/4 cup diced fresh mozzarella and 1 tablespoon grated Parmesan.
  4. Step 4: Bake for 25-30 minutes until peppers are tender and cheese is golden and bubbly.
  5. Step 5: Let rest for 5 minutes, then sprinkle with the remaining 1/4 cup fresh basil for garnish.

Frequently asked questions

How long does Sun-Drenched Caprese Stuffed Peppers take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Drenched Caprese Stuffed Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bell peppers, large from drying out.

Can I substitute ingredients in Sun-Drenched Caprese Stuffed Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Drenched Caprese Stuffed Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sun-Drenched Caprese Stuffed Peppers vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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