What I love about these Vegetarian Stuffed Peppers is the perfect mix of fresh simple ingredients. Sliced fresh cherry tomatoes, a healthy drizzle of olive oil, sweet basil and crumbled feta cheese stuffed into a warmed red pepper. These make a perfect light lunch or appetizer.
A truly Easy Vegetarian Stuffed Pepper Italian Appetizer
When I went to Italy after college, I stayed with a friend that had moved there and married a handsome Italian man. (We're going to get to see them again this fall on our trip to Tuscany!) She made the most unforgettable meal I've ever had. I literally thought I was going to explode, but it was all so fresh and so amazing, I couldn't stop.
My favorite part of the meal was this Vegetarian Stuffed Pepper. With such simple ingredients, it's incredibly easy to make, and yet, the flavors will knock your socks off! It's my favorite vegetarian (easily vegan too!), gluten-free appetizer ever!
Fresh, healthy ingredients for Vegetarian Stuffed Peppers
There's really no point in making these Vegetarian Stuffed Peppers if you can't get fresh ingredients, since all the flavor comes straight from the very few ingredients. I like to buy red peppers when they're in season because they're fresher and cheaper! Those bad boys can run $2 each in the off-season. But right now, they're $0.75 each, so I can make a dozen and binge on these all week long!
Now, 2 Vegetarian Stuffed Peppers is enough for me for a meal, however, my husband really needs more. So, I like to make these as an appetizer and then cook up some fresh ravioli (Trader Joe's is my favorite) with a simple butter wine sauce to go with it. You can still keep it vegetarian, but obviously the pasta's got the gluten.
- Red Peppers — Ripe (see notes below) and large work best!
- Good Quality Olive Oil
- Cherry Tomatoes — Ripe and sweet are best.
- Basil Leaves — I always find that its cheaper to but a plant rather than the little box of these leaves at the store.
- Crumbled Feta Cheese — Try Vegan Feta Cheese for a fully vegan alternative recipe.
- Large Pinch of Salt & Pepper — to your tastes
How to choose a perfect Red Pepper
- Look for brightly colored peppers with a firm skin that yields to slight pressure — skin should shine a little.
- Make sure the stems of the bell pepper are green.
- Ripe peppers will be heavy for their size.
- Avoid peppers with bruises, soft spots, or shriveled skin.
How to Make Vegetarian Stuffed Peppers
- Preheat oven to 350° and place rack in upper middle position. Lightly grease a baking sheet, set aside.
- Cut the red peppers in half length-wise. Remove the stems, seeds and white membrane from the inside. Place on baking sheet and drizzle with 2 tablespoon olive oil. Bake in the oven for 15 minutes.
- While peppers are cooking, slice cherry tomatoes in half and thinly slice the basil. In a medium size bowl combine feta, tomatoes and basil. Add a pinch of salt and a few cranks of freshly ground pepper. Stir.
- When the peppers are finished cooking, evenly stuff with the tomato mixture among the 4 pepper "boats" and drizzle with the remaining 2 tablespoon olive oil.
- Place peppers back in the oven for another 15 minutes. (Your kitchen will smell heavenly.)
- Remove peppers and let rest for 5 minutes before serving. I like to add a fresh basil leaf on top and another little drizzle of olive oil to make these really stand out. Enjoy!
Just looking at this makes my mouth water and makes me super anxious to get back to Italy! I hope you enjoy this simple appetizer as much as I do!
Try These Other Delicious Italian Recipes
Homemade Italian Meat Sauce
Italian Salad with Bacon and Warm Apricot Dressing
Weeknight Pasta — Mushrooms, Asparagus and Italian Sausage
Pistachio Pizza Pinwheels
Italian White Bean Feta Dip
No Rise Time Pizza Dough
Vegetarian Stuffed Peppers
Ingredients
- 2 red peppers try to find peppers that are more round than rectangular
- 2 tablespoons olive oil divided
- 1 pint cherry tomatoes I like the cherubs because they're sweeter
- 10 basil leaves
- 1 cup crumbled feta cheese
- pinch of salt and pepper
Instructions
- Preheat oven to 350°F. Lightly grease a baking sheet.
- Cut the peppers in half length-wise. Remove the tops, seeds and white membrane from the inside. Place on baking sheet and drizzle with 2 tablespoon olive oil. Place in the oven for 15 minutes.
- While peppers are cooking, slice cherry tomatoes in half and thinly slice the basil. In a medium size bowl combine feta, tomatoes and basil. Add a pinch of salt and a few cranks of freshly ground pepper. Stir.
- When the peppers are finished cooking, evenly stuff with the tomato mixture among the 4 pepper "boats" and drizzle with the remaining 2 tablespoon olive oil.
- Place peppers back in the oven for another 15 minutes. (Your kitchen will smell heavenly.)
- Remove peppers and let rest for 5 minutes before serving. I like to add a fresh basil leaf on top to make these really stand out. Enjoy!
Patty
What a great memory of your trip to Italy! I'm with "that friend and the handsome Italian husband" now and enjoying their Italian cooking! I'm going to suggest these red pepper appetizers for our next meal! Now I see I can cook Italian too! Thanks!!