Eat Without

Vegetarian Stuffed Peppers

Source: US Department of Health and Human Services Centers for Disease Control and Prevention (CDC)

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Exploding with tomatoes and basil, these delicious stuffed peppers are a great side dish to any entrée.

Makes
8 servings

Ingredients

  • 4 medium red, yellow, or green bell peppers
  • 2 cups cherry tomatoes
  • 1 medium onion
  • 1 cup fresh basil leaves
  • 3 garlic cloves
  • 2 teaspoons olive oil (or cooking oil of choice)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 425 degrees F. Lightly oil a large shallow baking pan.
  3. Cut peppers in half lengthwise and remove seeds. Arrange peppers cut sides up in baking pan and lightly oil cut edges of stems.
  4. Halve cherry tomatoes and chop onion and basil. Finely chop garlic.
  5. In a bowl, toss tomatoes, onion, basil, garlic, and olive oil. Add salt and pepper to taste.
  6. Spoon equal portions of mixture into peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

Notes

Add any type of beans to add protein to this recipe. Learn more about: Bell Peppers Tomatoes Onions Herbs Garlic

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.