Recipe by Zurie
A delicious side dish. These bake perfectly alongside any roast, especially roast chicken. Use a large oven tin, add potatoes, and you bake an entire meal in one go. These peppers are also great with grilled meats or roasted on their own, as a side dish -- and this recipe is so quick to prepare!
Top Review by lynnski / LA
Delicious! I usually stuff peppers with rice or other grains, so this is just the alternative I've been looking for. I roasted the peppers along with potato wedges and carrots. I gave them a head start in the roasting pan (they take longer to roast)while I prepared the peppers and added them in. DH gave your recipe rave reviews.
- 4 large bell peppers (yellow and red if possible)
- 4 small red ripe tomatoes
- 4 tablespoons capers
- 4 tablespoons onions, chopped
- black pepper
- 2 teaspoons sugar
- 4 tablespoons olive oil
Directions See How It's Made
- Oven: 350 deg F/180 deg Celsius.
- (I find the above simple flavours quite adequate, but feel free to add fresh, chopped herbs such as thyme and rosemary).
- Wash and dry, then slice the stem tops off the peppers. Remove the seeds and as much of the ribs as possible. (Use nice large peppers).
- (*Do make sure the peppers will stand upright on their bottoms. These are not always even, so you might need to slice off a tiny bit here and there to make them stay upright. Try not to slice through the flesh!).
- Season very lightly inside with salt and pepper (capers are salty, so don't season if uncertain).
- Peel the tomatoes as thinly as possible.
- Put a tablespoon of capers and a tablespoon chopped onion into each pepper cavity, and pop a peeled tomato into each one.
- Add a tiny pinch salt and pepper to each tomato top, and sprinkle over each a 1/2 teaspoon sugar. (This is important for flavour -- do not leave out).
- Dribble a tablespoon (or less) olive oil over each stuffed pepper.
- Fit the stuffed peppers into a smallish oven dish so they stand close together and can't fall over. Add a tiny bit of water to the dish (they'll shed their own liquid anyway).
- Otherwise, bake alongside a roast, with other roasting vegetables. If doing this, remember that a lemon juice-honey-mustard dressing is great on roasting veggies, and will complement the flavour of the stuffed peppers.
- Roasting time: about 1 hour. Don't bake until the peppers collapse.