Tomato Garlic Stuffed Peppers are not your ordinary stuffed peppers. These mouthwatering peppers are served as a side and stuffed with tomato, garlic, onion, lots of herbs and topped with anchovies. Yes, you read that correctly. After baking the peppers, the anchovies just fall apart and add amazing flavor!
My mom has been making these stuffed peppers for years, and they are the best side, both tasty and healthy! The recipe was given to my mom about 10 years ago from a couple she used to work with. When my mom would go down to the headquarters, she would often stay with this couple and their young children, and they introduced her to these stuffed peppers (thank you!!). My mom then started making them for our family, and after the first bite I was sold. So good.
The best part about these peppers might actually be the combination of the juices from the peppers and tomatoes mixing with the oils and herbs. This combination creates the most delicious dip for toasted baguette. You CAN NOT serve these peppers without bread to soak up all the juices. Even people who don’t like tomatoes or peppers (or anchovies) LOVE dipping bread in the juices. And honestly, the best place to dip the bread is probably in the bottom of the pan you cooked the peppers in because while cooking, the juices and oils start to cook down and almost caramelize. Ugh drooling.
As you can tell, I love these stuffed peppers. I recommend serving them as a side to meat or fish. Now, dig in!
Tomato Garlic Stuffed Peppers
Ingredients
- 3 bell peppers red, yellow or orange
- 3 tomatoes cut in half
- ½ white onion thinly sliced
- 2 garlic cloves minced
- olive oil
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt to taste
- pepper to taste
- Anchovies
Instructions
- Preheat oven to 350 degrees F.
- Stand peppers up and cut in half lengthwise by splitting the stem. Remove seeds and membranes from peppers, while leaving the stem intact.
- Grease a baking dish with olive oil and place peppers cut side up in dish. Place tomatoes cut side down inside of peppers. Distribute the onion and garlic among the pepper halves, laying the onion over the tomatoes. Mix together basil, oregano, thyme and rosemary, and evenly sprinkle herb mixture over each pepper. Add salt and pepper to taste. Place 2-3 anchovies over the tops of the tomatoes. Drizzle oil from anchovies over each pepper coating the tomatoes, plus and extra drizzle of olive oil over each.
- Cover baking dish with tinfoil, and bake at 350 degrees F for 1 hour. Remove tinfoil and bake for another 15 minutes to slightly brown the peppers.
- Serve as a side with toasted french baquette! Dipping the baguette in the warm pepper juices/oil is AMAZING.
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
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