This is a spare version of a classic. These bell peppers are stuffed with tomatoes, basil and feta. Not much more…
Stuffed Bell Peppers with Tomatoes, Basil and Feta
Print This Recipe Yield 4Source Adapted from Martha Stewart LivingPublishedserves 4
Ingredients
- 2 bell peppers halved lengthwise through stem, seeds and ribs removed
- 2 cup cherry or grape tomatoes left whole, the smaller the better
- 2 ounce feta cheese, crumbled
- 10 large basil leaves, torn into pieces
- salt and pepper
- 2 tablespoon extra-virgin olive oil, plus more for drizzling
Directions
Preheat oven to 400 degrees.
Place bell pepper halves, cut sides up, in a baking dish. If they do not sit straight and level, use a bit of aluminum foil to support them. It’s best if they cook level to keep the tomatoes and cheese inside the pepper.
Toss the tomatoes, feta, basil, and olive oil with the salt and pepper in a medium bowl. Fill each pepper with tomato and feta mixture, dividing it evenly among all the peppers.
Give the tops another good grind of pepper.
Bake the stuffed peppers, covered loosely with aluminum foil, until they begin to soften, about 30 minutes. Remove foil and continue to bake them until tomatoes begin to burst and cheese turns light brown, about 15 minutes more. Remove stuffed peppers from oven, and serve warm with a drizzle of olive oil.
What a great way to still enjoy the precious summer tomatoes you have! this recipe is fantastic! I love the use of cantaloupe, it must give such a subtle sweetness. TomatoMania gives you yummy eats even while convalescing 🙂 I hope you’re improving 🙂
What beautiful color. Are you going to post your tomato sorbet? I would love to try it!
This would have been a great recipe to use last week in class when it was soup week. Fantastic soup!
Eric
Wow, the red is so.…red! This looks so yummy. Send some of those tomatoes my way! My sad little tomato plant gives me like one baby tomato a week. Not enough to please me.
Greg, your soup is gorgeous and a work of art. Perhaps one of your best Monday’s yet. I like the addition of the cantaloupe, although I would have never thought of it. Very clever.
The Palm Springs lunches reminded me of when we lived in the Bahamas and it was hot and the days were lazy. This soup would have been a winner there too.
So sorry to hear your jaw is still wired shut. What a bummer. I’m still suffering with TMJ, although I can eat, but I complain a lot. Hope you are better soon. In the meantime, please continue to make these fabulous soups.
Sam
This soup sounds so refreshing for the Summer heat. I love a good cold soup!
The combination of cantaloupe and tomato sounds refreshing and delish! Oh btw, I’ll have to see where I can get tomato sorbet!!! Haha, coz I don’t wanna miss something, LOL.
Cold tamato soup sounds good right about now. Sounds very refreshing to cool down from the summer heat.