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Tomato Basil Stuffed Roasted Peppers


4 sweet peppers, sliced in half lengthwise, seeds scooped out, stems remaining
4 medium red slicer tomatoes, chopped
8 cloves garlic, thinly sliced
3 Tbs. olive oil
2 Tbs. capers
Handful of fresh basil, chiffonade
Sea salt and pepper to taste


  1. Sauté the chopped tomatoes in a bit of the olive oil to cook off some of their liquid for about 5 minutes.
  2. Season with sea salt and pepper and remove from heat. Add the capers, raw garlic slivers and basil.
  3. Toss pepper halves with olive oil and salt and pepper. Place on a baking sheet cut side up.
  4. Fill each pepper with the tomato mixture.
  5. Bake in a preheated 400 F oven for 30-25 minutes until peppers are soft.
  6. Serve these stuffed peppers as a side dish.