Roasted Stuffed Red Peppers
Published April 12, 2003
- Total Time
- 1 hour 15 minutes
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Ingredients
3 tablespoons olive oil, plus more for greasing the pan and peppers
3 medium-to-large red peppers
1 bunch basil
1 ½ pounds cherry tomatoes, quartered
3 sun-dried tomatoes packed in olive oil, drained and finely chopped
3 anchovy fillets, drained and finely minced
1 clove garlic, peeled and minced
2 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
10 grams carbs; 2 milligrams cholesterol; 108 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 451 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Grease a shallow roasting pan with olive oil.
- Step 2
Carefully halve each pepper lengthwise so that the stem remains intact on each half. Coat each half with oil and place in the pan.
- Step 3
Reserve 6 basil leaves for garnish and finely chop the remaining leaves to make 3 to 4 tablespoons. In a large bowl, combine all the remaining ingredients and salt and pepper to taste. Mix gently but thoroughly. You can make this ahead and keep in the refrigerator for up to 4 hours.
- Step 4
Spoon the tomato mixture into the pepper halves and roast until the peppers have browned lightly and the tomato filling is juicy and bubbling, about 1 hour. Garnish each pepper with a whole basil leaf.
Private Notes