Stuffed red peppers
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Roasted Mediterranean Stuffed Red Peppers

These vibrant stuffed red peppers have graced my meals time and time again over the years! They are a perfect addition, whether it’s a casual weekend family meal or mid week supper with friends and of course, amazing with a bbq. As well as being incredibly tasty, they’re a nutritious addition to any meal, providing at least 2 of your 7-a-day in just one half! They work equally well as a meal on their own with some crusty bread and a green salad and can be prepared in advance and kept in the fridge until you’re ready to pop them into the oven.
Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: Main Course, Veggie Side
Author: May Simpkin


Making these Stuffed Red Peppers, you’ll need:

  • 4 large red peppers halved lengthways and seeds removed, taking care to leave the green stalk
  • Handful of small cherry tomatoes for each half
  • 1 small clove garlic for each half
  • Fresh Basil leaves
  • Olive oil
  • Salt & Pepper to season


  • Cut each pepper in half lengthways, taking care to half the stalk carefully. Remove the seeds, again taking care not to remove the stalk.
  • Fill each pepper with halved cherry tomatoes, so that they are reasonably well packed.
  • Finely chop the garlic and scatter around a teaspoon into each pepper
  • Scatter with torn basil leaves and season with salt & pepper
  • Finally drizzle olive oil into each pepper half and arrange on a baking tray.
  • Bake in the oven for 45mins at 180 degrees until the edges are browned.

Arrange on a serving plate and be sure to include the juices which are full and flavour are perfect to “mop” with some fresh crusty bread!