Summer Stuffed Peppers

Paired with soup and a salad, this is a perfect way to enjoy summer garden produce.

Serves 4

2 small bell peppers (5 to 6 ounces each), halved lengthwise through stem, seeds and ribs removed
1 heaping cup small tomatoes, such as Sungold or Cherry (about 6 ounces)
1 1/2 ounces feta cheese (preferably goat’s milk), crumbled
1 teaspoon fresh thyme, coarsely chopped
8 basil leaves, torn into pieces
Freshly ground pepper
1/2 Tbsp. olive oil


  1. Preheat oven to 400 degrees, with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
  2. Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 to 15 minutes more. Remove stuffed peppers from oven, and serve warm.
I imagine some chopped olives or crumbled bacon might be a nice addition to this recipe.  It’s based off of Martha Stewarts’s, here.

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