Provencal Tomato Stuffed Bell Peppers
At a Glance
- Total
- 45 min
- Servings
- 4.00 serving(s)
Categories
- Side Dish
- Provencal
- Baked
Dietary
- Vegan
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Provencal Tomato Stuffed Bell Peppers brings together 4 teaspoons olive oil, divided, 2 large red peppers, halved, seeded, membranes removed, 4 small plum roma tomatoes, halved lengthwise in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 4 servings.
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Equipment
8-inch baking pan, oven
Ingredients
- 4 teaspoons olive oil, divided
- 2 large red peppers, halved, seeded, membranes removed
- 4 small plum roma tomatoes, halved lengthwise
- 2 teaspoons herbes de provence
- 1/4 teaspoon salt
- 16 pitted kalamata olives, coarsely chopped
- fresh ground pepper
Instructions
Preheat oven to 375°F.
Lightly brush an 8" baking pan with 1 tsp of the olive oil.
Place cut, cleaned peppers in the baking pan, cut side up, single layer.
Place 2 tomatoe halves cut side down inside each pepper.
Sprinkle with Herbs de Provence, salt and then drizzle with 3 tsp Olive oil.
Bake 25-30 minutes or until the tomatoes are softened and peppers are crisp tender.
Sprinkle with pepper& serve.
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