Bell Peppers Stuffed With Tomatoes

Recipe by Zurie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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