Tomato Garlic Stuffed Peppers
Tomato Garlic Stuffed Peppers are not your ordinary stuffed peppers. These mouthwatering peppers are served as a side and stuffed with tomato, garlic, onion and lots of herbs!
Servings: 6 servings
Calories: 32kcal
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
Serving: 1serving | Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 6mg | Potassium: 292mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2387IU | Vitamin C: 86mg | Calcium: 18mg | Iron: 1mg
