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Italian Stuffed Peppers

Simple, fresh ingredients is the Italian way!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Side Dish
Cuisine: Italian
Servings: 4 people

Ingredients

  • 2 red peppers try to find peppers that are more round than rectangular
  • 2 Tbsp olive oil divided
  • 1 pint cherry tomatoes I like the cherubs because they're sweeter
  • 10 basil leaves
  • 1 C crumbled feta cheese
  • pinch of salt and pepper

Instructions

  • Preheat oven to 350°. 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 Tbsp 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 Tbsp 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!

Notes

Transform your tastebuds to be a little more Italian. Talk with your hands and take your time eating.