Tomato Basil Stuffed Peppers
Highlighted under: Nourishing Comfort Bowls
The first time I made these stuffed peppers was last summer, right after my garden exploded with tomatoes and basil. I decided to get creative, combining the fresh veggies into something my family would actually eat, and honestly, the whole thing runs about $8. My partner couldn’t stop raving about them and asked if I could make it a weekly dish. It felt great to turn my home-grown ingredients into something delicious and satisfying.
When I made these stuffed peppers for the first time, I was a little nervy about how they'd turn out. You see, I tend to play it fast and loose in the kitchen, so I was worried I’d overstuff or underseason. But oh man, as soon as the timer dinged, the fresh aroma of basil and roasted tomatoes filled the house, and I couldn’t resist pulling one out to sample before dinner. One bite and I knew I nailed it.
A little tip I learned along the way is to always roast the peppers first for a few minutes. It softens them up and brings out a subtle sweetness, which I think really makes the whole dish sing. Trust me, it's a game changer!
What to Know Before Making Tomato Basil Stuffed Peppers
These stuffed peppers are a great way to use up summer produce, especially if your garden is overflowing with tomatoes and basil. Honestly, if you're short on fresh basil, dried can work in a pinch, but I recommend sticking with fresh if you can. It really makes a difference in the overall taste.
When prepping the peppers, you can choose any color you like. Red, yellow, and orange peppers will be sweeter, while green peppers have a bit more bite. I’ve noticed that using a mix adds a nice aesthetic, plus it plays off the colors of the tomatoes. And don't worry if they look a bit uneven; that's part of their charm!
Ingredients
Ingredients
For the Stuffed Peppers
- 4 large bell peppers (any color, tops cut off and seeds removed)
- 1 cup cooked rice (I use jasmine or basmati for extra flavor)
- 1 can (15 oz) diced tomatoes, drained
- 1 cup fresh basil leaves, chopped
- 1 cup shredded mozzarella cheese (I like Whole Foods' organic brand)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Feel free to substitute quinoa for the rice if you're going for a healthier option!
Instructions
Instructions
Prep the Peppers
Start by preheating your oven to 375°F (190°C). Trim the tops off the bell peppers and scoop out the seeds. Drizzle a little olive oil inside each pepper and sprinkle with salt. You can actually roast the peppers for about 10 minutes first, if you want them extra soft and slightly caramelized.
Make the Filling
In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until the onion is translucent, about 3-4 minutes. Stir in the cooked rice, drained diced tomatoes, and chopped basil. Season with salt and pepper to taste. Honestly, I just keep adding basil until I think it smells right.
Stuff the Peppers
Spoon the filling into each pepper until they are generously stuffed. Don’t be shy here; pile it high! Place the stuffed peppers upright in a baking dish, then drizzle a bit more olive oil on top and sprinkle the shredded mozzarella over each one.
Bake
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden. You'll know they’re done when the peppers start to brown a little at the edges.
Let them cool for a few minutes before serving; nobody wants to burn their tongue! Enjoy!
Pro Tips
- If you have leftover filling, it makes a great side dish on its own!
- Don’t skip on the fresh basil; it really adds a nice dimension to the dish.
- These can be prepped ahead of time and stored in the fridge, then baked just before serving.
- Use a variety of colored peppers to make it visually appealing.
Scaling Tomato Basil Stuffed Peppers for a Crowd
If you’re planning to make these for a gathering, you can easily multiply the recipe. Just make sure you have a large enough baking dish. I usually aim for 2 peppers per person, especially if you’re serving a side salad or bread. You can prepare the filling ahead of time and even stuff the peppers the day before, baking them just before your guests arrive.
To make them a bit more hearty, consider adding some cooked ground meat to the filling. Just brown it with the onions and garlic at the beginning. And if you're not a fan of cheese, or if you're serving someone lactose-free, you can top them with breadcrumbs for a crunchy finish instead. Personally, I love the gooey cheese, but it's good to have options!
Questions About Recipes
→ Can I use other grains instead of rice?
Absolutely! Quinoa or even couscous work well. Just adjust the cooking time accordingly.
→ How do I store leftovers?
You can store them in an airtight container in the fridge for up to 3 days. Just reheat in the oven for best results.
→ What can I serve with stuffed peppers?
Honestly, a simple side salad goes great with these. You need something light to balance the meal.
→ Are these spicy?
Not at all unless you add hot sauce or spicy peppers. They’re mostly just cheesy and fresh!
Tomato Basil Stuffed Peppers
Created by: The Tastycrafter Team
Recipe Type: Nourishing Comfort Bowls
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Stuffed Peppers
- 4 large bell peppers (any color, tops cut off and seeds removed)
- 1 cup cooked rice (I use jasmine or basmati for extra flavor)
- 1 can (15 oz) diced tomatoes, drained
- 1 cup fresh basil leaves, chopped
- 1 cup shredded mozzarella cheese (I like Whole Foods' organic brand)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
How-To Steps
Start by preheating your oven to 375°F (190°C). Trim the tops off the bell peppers and scoop out the seeds. Drizzle a little olive oil inside each pepper and sprinkle with salt. You can actually roast the peppers for about 10 minutes first, if you want them extra soft and slightly caramelized.
In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until the onion is translucent, about 3-4 minutes. Stir in the cooked rice, drained diced tomatoes, and chopped basil. Season with salt and pepper to taste. Honestly, I just keep adding basil until I think it smells right.
Spoon the filling into each pepper until they are generously stuffed. Don’t be shy here; pile it high! Place the stuffed peppers upright in a baking dish, then drizzle a bit more olive oil on top and sprinkle the shredded mozzarella over each one.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden. You'll know they’re done when the peppers start to brown a little at the edges.
Extra Tips
- If you have leftover filling, it makes a great side dish on its own!
- Don’t skip on the fresh basil; it really adds a nice dimension to the dish.
- These can be prepped ahead of time and stored in the fridge, then baked just before serving.
- Use a variety of colored peppers to make it visually appealing.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 310 kcal
- Total Fat (g): 12.5g
- Saturated Fat (g): 5.5g
- Cholesterol (mg): 30mg
- Sodium (mg): 470mg
- Total Carbohydrates (g): 37g
- Dietary Fiber (g): 5g
- Sugars (g): 6g
- Protein (g): 12g