Ingredients for Bell Peppers Stuffed With Tomatoes
- 4 large bell peppers (any color)
- Red Ripe Tomatoes
- Capers
- Onions
- Salt to taste
- Black Pepper
- Sugar
- 2 tablespoons olive oil
How to Make Bell Peppers Stuffed With Tomatoes
- Preheat your oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- Finely chop the onion and garlic.
- In a large bowl, combine the chopped tomatoes, onion, garlic, cooked quinoa, and herbs. Season generously with salt, pepper, and Italian seasoning.
- Spoon the tomato mixture into the bell pepper halves.
- Place the stuffed peppers in a large oven-safe dish. Add 1 lb. of small potatoes, quartered around the peppers.
- Drizzle generously with olive oil and balsamic vinegar.
- Bake for 60-75 minutes, or until the peppers are tender and the filling is bubbly.
- Serve hot and enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
35g
Fat
10g
Carbs
4g
